Pizza Sauce

Pizza Sauce

Pizza Sauce

Recipe Details:

Want a tomato sauce that brings freshness to your dish? This tomato sauce is perfect for homemade pizza, but it’s also great on pasta and hot meatball sandwiches. It’s only limited to your imagination. Keep it in the freezer for up to three months, so make it ahead and enjoy it with any meal.

TOTAL TIME: 30 min

ACTIVE: 15 min

INACTIVE: 15 min

Makes 4 Cups

SERVING: 1/2 cup

Equipment List

Medium sauce pan

Ingredients:

  • 3 Tbs extra virgin olive oil
  • 1/4 cup parsley
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 1/2 cup fresh basil leaves
  • 1 sprig each rosemary, sage, thyme
  • 3 14-oz cans crushed tomatoes
  • 1 Tbs tomato paste
  • Salt & pepper to taste

Mise En Place

Gather all the Ingredients

Chop veggies

Small dice the onion, carrot, and celery. Finely chop the parsley.

Saute

In a sauce pan, heat the olive oil over medium heat. Add the onion, carrot, celery and parsley. Cook for three minutes. Add garlic, cook for another three minutes.

Add herbs

Chop the basil leaves. Add the basil leaves, rosemary, sage, and thyme. Stir for 30 seconds.

Add tomatoes

Add the remaining ingredients. Reduce to a simmer, cook uncovered for 10 minutes.

Finish

Remove the herb sprigs. Enjoy.

Keep it refrigerated for four days or frozen for three months.

Sweet Potato Bread

Sweet Potato Bread on a plate

Sweet Potato Bread

Recipe Details:

This delicious and moist bread is more of a cake than a bread. In fact, serving it with ice cream – dairy free of course – makes a wonderful desert. Feel free to adjust the cayenne pepper, some people can’t take the heat while others love it. And if you don’t have a can of sweet potatoes in your pantry, you may substitute pumpkin. On occasion I’ve even thrown in a cup of hazelnuts. One thing is for certain, no one will guess that it’s gluten free and egg free.

TOTAL TIME: 1 hr, 15 min

ACTIVE: 20 min

INACTIVE: 55 min

SERVINGS: 24

Equipment List

  • 8×8 square baking pan
  • Mixing bowls

Ingredients:

  • 7 oz canned sweet potatoes
  • 1/3 cup apple sauce
  • 1 neat egg + 2 Tbs water
  • 1/3 cup water
  • 1/2 cup liquid coconut oil
  • 1 1/4 cups sugar
  • 270 grams gfJules All Purpose Gluten-Free Flour (2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp cayenne pepper

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients.

Preheat the oven to 350F.

Egg Substitute

Combine the Neat Egg and 2 Tbs. Be sure it’s mixed well – no lumps.

Wet Ingredients

Stir together the Neat Egg, apple sauce, sweet potatoes, oil, water, and sugar.

Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, and the spices.

Combine

Add the dry ingredients to the wet ones a third at a time, beating slowly until the mixture is smooth.

Bake

Lightly oil the baking pan, pour in the mixture. Smooth the top. Bake at 350F for 55 minutes.

Rest

Let cool before cutting.

Store

Seal in a ziplock bag and keep on the counter or freeze.

The 2 Cooks happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free flour: www.gfJules.com

For egg substitute The Neat Egg

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pull Apart Rolls

Baked rolls

Pull Apart Rolls

Recipe Details:

Rolls are a great part of festive meals. Plus you may use them for snacks later in the day … isn’t that what’s it’s all about – leftovers! This recipe is both gluten and egg free, which is a tall order if you are looking to buy rolls in the grocery. Try these rolls for your next party, and you will be the star. Follow our links at the bottom of the page to learn more about our substitute ingredients.

TOTAL TIME: 1 hour, 15 mins

ACTIVE: 30 min

INACTIVE: 45 min

Makes 7-9 rolls

Equipment List

Round cake pan

Mixing bowls

Stand mixer

Parchment paper

2” ice cream scoop

Ingredients:

  • 371 grams (2 ¾ cups) gfJules flour
  • 2 packages (4 ½ tsp) quick rise yeast
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¼ cup mashed potato flakes (gluten free)
  • 1 ½ cups seltzer water
  • Tbs flaxseed meal
  • 3 Tbs warm water
  • 3 Tbs olive oil
  • 1 tsp apple cider vinegar

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. Combine the flaxseed meal and water. Wisk and set aside for 10 minutes.

Dry Ingredients

Whisk together flour, yeast, sugar, potato flakes, baking powder, salt, and baking soda in a mixing bowl.

Wet Ingredients

Mix together the flaxseed mixture, seltzer water, olive oil, and vinegar.

Mix It Up

Place the dry ingredients into a mixer. Add some of the liquid and mix slowly. Gradually add in all the liquid, then increase the mixing speed to medium and mix for 3 minutes.

Put in Pan

Spray a cake pan with cooking spray and then line the bottom with parchment paper. Using an ice-cream scoop, place 7-9 dough balls into the cake pan.

Raise

Cover the pan and let rise for 25 minutes in a warm place.

Bake

Preheat the oven to 450F. Place the rolls in the over, and immediately reduce the temp to 350F. Bake for 22 minutes or until the tops are brown.

Finishing Touches

Remove the rolls from the oven, remove from the pan and cool on a wire rack.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free flour: https://www.gfJules.com

For Bob’s Red Mill Flaxseed Meal

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Salmon Mac & Cheese

Salmon mac cheese wide shot

Salmon Mac & Cheese

Recipe Details:

This is a quick and easy dish, that rises to the gourmet level with the addition of flaked salmon. Because it’s actually dairy and gluten free, I have renamed it “Not Mac Nor Cheese”. For variation you can add hamburger and olives to the Cheddar style, or keep it vegan with the addition of chopped steamed veggies. For a more economical version consider substituting tuna.

TOTAL TIME: 18 min

ACTIVE: 10 min

INACTIVE: 8 min

Makes 4 cups

SERVING: 1 cup

Equipment List

  • Medium stock pot
  • Strainer

Ingredients:

  • Daiya Deluxe Cheezy Mac,

Alfredo style

  • 8 ounces flaked cooked salmon
  • Sliced green onions for garnish
  • Lemon slices for garnish

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. The salmon should be cooked, either steamed, fried, or smoked.

Cook the Noodles

Bring 8 cups of water to boil in a medium pot. Add the noodles and cook for 8 minutes, stirring occasionally. Drain the noodles.

Add Cheese

Stir in the cheese sauce.

Warm Salmon

Warm the salmon in the microwave or on the stove. It’s already cooked so you just need to warm it up.

Warm the salmon in the microwave or on the stove.

Blend

Blend the salmon into the mac and cheese.

Garnish

Sprinkle with green onion. Add a squeeze of fresh lemon and enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Daiya Deluxe Cheezy Mac

For Smoked Sockeye Salmon

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Enchiladas

Enchiladas on a Plate

Enchiladas

Recipe Details:

Reward yourself and your family with this delicious enchilada recipe. This recipe features gluten free flour tortillas. Please check last week’s video for a tutorial on how to make this staple in Mexican cooking. Our recipe features ground beef, but you may substitute chicken, pulled pork, shredded beef, or even vegetables!

TOTAL TIME: 1 hr, 20 min

ACTIVE: 55 min

INACTIVE: 25 min

Makes 8 enchiladas

SERVING: 2 enchiladas

Equipment List

  • Frying pans, baking dish
  • Mixing bowls
  • Cheese grater, wisk

Ingredients:

  • 2 Tbs oil
  • 2 Tbs Bob’s Red Mill Arrowroot
  • 28 oz can of enchilada sauce
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pound ground beef
  • 1 onion, finely chopped
  • Diced green chilies
  • 3 cups Daiya non-dairy cheese
  • Cilantro, olives, red peppers for garnish
  • Gluten-free flour tortillas

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients, including the special toppings.

Prep Ingredients

Dice the peppers and onions.

Substitutions

Substitutions include Daiya non-dairy cheddar and Bob’s Red Mill arrowroot.

Cheese Shreds

Grating the cheese just before cooking give a better flavor. The cheese hasn’t oxidized. You may substitute grated non-dairy shreds.

Sauce

Dissolve the arrowroot in a little chicken broth, set aside. Combine the red sauce, remaining chicken broth, salt & pepper. When the sauce is hot, add in the arrowroot.

Ground Beef

Fry the ground beef, but don’t crowd the pan. Better to cook in batches so the beef will brown evenly. Add in the onions.

Tortillas

Warm the tortillas. Gluten free flour tortillas are recommended, but you may substitute corn tortillas.

Assemble

Dip the warm tortillas in the sauce. Fill them with the prepared ingredients. Roll them and place in a baking dish that has sauce in the bottom. Bake at 350F for 20 minutes.

Finishing Touches

Top with dairy-free cheese. Use oven safe plates so you can melt the cheese, about 3 minutes on broil. Garnish with red peppers, olives, and cilantro.

Enjoy

Wow your family with these gluten free flour enchiladas.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Daiya non-dairy Cheese

For Bob’s Red Mill Arrowroot

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Flour Tortillas

Plate of gluten-free tortillas

Flour Tortillas

Recipe Details:

Corn tortillas are good for those with a gluten allergy, but sometimes you just want a flour one. This gluten-free flour tortilla is a wonderful substitute. Great for making enchiladas and tacos.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 10 Tortillas

Equipment List

Electric mixer, mixing bowls

Cast Iron Skillet

Tortilla Press (optional)

Ingredients:

  • 270 grams of gfJules Gluten Free All Purpose Flour (2 cups)
  • 4 Tbs non-dairy butter
  • 3/4 tsp salt
  • 3/4 cup warm water

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Combine ingredients

Combine the flour, salt, and butter. Pulse.

Add water

Add water to the mixture until the dough forms into a ball.

Divide

Divide the dough into ten pieces.

Weigh

Each piece should weigh 50 grams.

Roll

Roll the ten pieces into balls.

Press

Line the tortilla press with saranwrap. Place the dough ball in the center and press.

Fry

Using a cast iron skillet, fry the tortillas over high heat for 2 minutes each side. Enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Miyokos Vegan Butter

For gfJules All Purpose Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pecan Pie

Pecan Pie on a table

Pecan Pie

Recipe Details:

This delicious pie combines hazelnuts and pecans, so you may call it a nut pie, if you like. We use a pre-made gluten-free pie crust, so the recipe couldn’t be easier. Mix, bake, enjoy.

TOTAL TIME: 1 hour

20 min

ACTIVE: 20 min

INACTIVE: 1 hour

Makes 1 pie

SERVING: 8 slices

Equipment List

  • Mixing bowl

Ingredients:

  • Pie Crust
  • 3/4 cup corn syrup
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbs corn starch
  • 1/4 cup non-dairy butter
  • 1 tsp vanilla
  • 3 Tbs flaxseed meal
  • 9 Tbs warm water
  • 1 1/2 cups hazelnuts
  • 1 cup pecans

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. combine the flax seeds and water. Set aside for 10 minutes.

Chop pecans

Chop the pecans.

Chop hazelnuts

Chop the hazelnuts

Mix ingredients

Mix together all ingredients except for the nuts.

Add nuts

Fold in the hazelnuts and pecans..

Fill pie crust

Pour the filling into the pie crust.

Bake

Bake at 350F for 60-70 minutes. The filling should be bubbly, but still a little liquid.

Rest

Let the pie cool a little, it will firm up as it rests. Then enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Wholly Wholesome Gluten Free Pie Shell

EarthBalance Non Dairy Butter

Bob’s Red Mill Fax Seed Meal

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pesto

Pesto in a Bowl

Pesto

Recipe Details:

This tasty pesto replaces pine nuts with tasty hazelnuts. There is a terrific scrambled egg substitute, and also non-dairy cheese. Use it as a dip for chips or as a spread on sandwiches.

TOTAL TIME: 50 min

ACTIVE: 30 min

INACTIVE: 20 min

Makes 8 Cups

SERVING: 2 Tbs

Equipment List

  • Sheet Pan
  • Food Processor

Ingredients:

  • 1/2 cup hazelnuts
  • 4 cloves garlic, peeled
  • 2 cups packed fresh basil
  • 3/4 cup non-dairy parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt (to taste)
  • up to 1 tsp sherry vinegar (to taste)

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Prep Ingredients

Cut the basil. The basil should be packed into the measuring cups.

If you are using ZellaFoods Hazelnuts, skip to step 5. They are already roasted and ready to use.

Roast

Roast the hazelnuts at 350F for 20 minutes. Let the nuts cool.

Remove skins

Roll the nuts in a kitchen towel to remove most of the skins.

Blend

Place hazelnuts, garlic, and basil in your food processor, then process until the texture is coarse.

Add Cheese

Add the Non-Dairy Parmesan Cheese and process until it is mixed in.

Add Oil

Slowly add the olive oil. while blending the mixture.

Finishing Touches

Add salt and vinegar to taste.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For VioLife non dairy parmesan cheese

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Chicken Fried Rice

Close up of Chicken Fried Rice

Chicken Fried Rice

Recipe Details:

One of the main ingredients of fried rice is scrambled egg. Peas are also a common ingredient for this Asian classic. But what if you are allergic to eggs or peas? This recipe has substitutions for both so you can make a delicious main dish the entire family will enjoy. Don’t forget the gluten-free soy sauce!

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 8 Servings

Equipment List

  • Mixing bowl
  • Frying pan or wok

Ingredients:

  • 4 Tbs Vegan egg
  • 1 cup ice cold water
  • 2 Tbs Olive oil
  • Salt & pepper
  • Medium onion, diced
  • 2 Tbs garlic, minced
  • 2 Tbs sesame oil
  • 1 chicken breast, shredded
  • 2 cups rice, cooked
  • Gluten-free soy sauce
  • 1/2 cup green onion
  • 1/2 cup edamame

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Mix egg substitute

Mix 1 cup ice cold water with 4 level Tbs of Follow Your Heart Vegan Egg.

Cook

Add olive oil to the pan, then add the vegan egg. Stir continuously for 10 minutes. Add small amount of salt and pepper.

Frying Part 1

Cook the white onions with olive oil for 3 minutes. Add the garlic and cook for another minute.

Frying Part 2

Add the cooked chicken and sesame oil. .

Frying Part 3

Add the cooked rice, soy sauce (to taste), and green onions (save some for topping).

Frying Part 4

Add the edamame, and finally the cooked vegan egg.

Finishing Touches

Sprinkle the remaining green onion over the dish and serve.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Follow Your Heart Vegan Egg Substitute

For Kikkoman Tamari gluten-free Soy Sauce

You may also have an interest in a new whisk

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Roasted Potato Wedges

Roasted Potato Wedges on a Plate

Roasted Potato Wedges

Recipe Details:

This is an easy potato dish that makes an excellent side dish. The potato is served in wedges, so it really stretches out your budget. There is a dairy substitute. Violife Foods makes an excellent non-dairy parmesan cheese that works well with this recipe. Follow our links at the bottom of the page to learn more about these products.

TOTAL TIME: 1 hr, 15 min

ACTIVE: 20 min

INACTIVE: 55 min

SERVINGS: 4

Equipment List

  • Sheet pan
  • Mixing bowl

Ingredients:

  • 2 large potatoes
  • 3 Tbs minced garlic
  • 4 Tbs olive oil
  • 1 lemon, juiced
  • 1 1/4 cups chicken stock
  • 1/2 cup non-dairy parmesan cheese
  • 1 tsp each of salt, pepper, smoked paprika, finely chopped rosemary, basil chopped (optional)

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Prep the Potatoes

Peel the potatoes and slice into wedges.

Add Ingredients

Sprinkle the seasonings, then cover with the other ingredients.

Bake

Cover with foil and bake for 40 minutes at 400F. Remove foil and bake another 10 minutes.

Broil

Broil potatoes until bubbly. Remove from oven.

Finishing Touches

Add basil and serve.

The 2 Cooks can happily recommend the following ingredient supplier

to you in preparing this recipe:

For VioLife non-dairy parmesan cheese

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.