Our sons (combined) allergies are Peanuts, Tree nuts, Milk, Egg, Soy, Gelatin, Legumes, Crustaceans and Kiwi (plus a plethora of environmental factors). Here are a few tricks, recipes, trials and tribulations found throughout our quest to give our kids some semblance of a normal childhood.
ALWAYS *ALWAYS* READ LABELS CAREFULLY, and contact manufacturers to double-check. If in doubt, avoid.
Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad
To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.
1/3 cup (80 mL) plain rice milk, chilled
1 1/2 tsp (7.5 mL) lemon juice
1/8 tsp ground white pepper
1 small garlic clove, crushed
1/4 tsp (1.25 mL) xanthan gum
6 tbsp (90 mL) canola oil
6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
1/2 tsp (2.5 mL) fine sea salt
Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
Add salt, taste, and adjust salt and lemon juice, if desired.
Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.
Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.