Search Results for: Alisa Fleming
Though this recipe contains just four ingredients, the creamy texture and bright berry flavor prove that simplicity is bliss. By Alisa Fleming Makes about 1 quart Free of: Gluten and all top allergens. Ingredients 1 pound (16 oz) strawberries 1 14 oz can full-fat coconut milk 2/3 cup (160 mL) sugar 1 tbsp vanilla extract Method Wash and […]
My go-to substitution for heavy cream in sweet recipes is coconut cream. Despite the name, coconut cream contains no dairy. It’s made purely from pureed coconut, but has a rich, creamy texture. Like dairy cream, coconut cream is high in saturated fat, allowing it to solidify at cooler temperatures. Thus, coconut cream can be whipped, and maintains […]
Travel without rooms that expose you to dust, chemicals and mold? Yes, please!
These fabulous hotels are going the extra mile with hypoallergenic accommodations.
By Alisa Fleming Dust mites and mold are top allergy triggers to consider when lodging away from home. Dr. Mark Lazarovich, an allergist and the founder of AllerpassMD.com, the allergic traveler guide to hotels, offers Allergic Living readers top questions to ask hotel staff before you book: Could I get a second floor or […]
By Alisa Fleming Those of us living dairy-free have many more options with the advent of tasty store-bought alternative cheese shreds. Just employ a light hand on pizza, since dairy-free cheese can overwhelm if used in excess. Melting ability may also vary. Check your pizza at least 5 minutes before it is fully cooked, and if the cheese alternative […]
Creative tricks put this delicious favorite back on the diary-free and gluten-free menu. By Alisa Fleming Makes one 12 inch pizza Free of: Gluten and all top allergens. Years ago I learned the wonders of gluten-free pizza from the great Carol Fenster in her book, Cooking Free*. Since that time, I’ve experimented with several variations of her classic crusts; this adapted […]
Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins. For cookies, use just ½ cup of oil for every 1 cup […]
By Alisa Fleming Even though it’s gluten-free, this “cobbled” biscuit topping has a delicious scone-like flavor and texture. I prefer to make it with flaxseeds instead of xanthan gum, as we like the tender cake-like crumb, but if you want a firmer biscuit topping, use the xanthan. Makes 7-9 Servings Free of: Gluten and all […]