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English, Health, Recipes

Butterscotch Bars

Makes 16 2-inch bars

Free of: gluten and all top allergens

Ingredients

  • 2 cups (475 mL) packed light brown sugar
  • 1/2 cup (120 mL) dairy-free, soy-free margarine or buttery spread
  • 1 tbsp Ener-G egg replacer mixed with 1/4 cup canned coconut milk* (shaken to distribute coconut cream)
  • 1 tsp vanilla extract
  • 2 cups (475 mL) Cybele’s Basic Gluten-Free Flour Blend (see below) or Authentic Foods GF Classical Blend
  • 2 tsp double-acting baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1 cup (250 mL) shredded unsweetened coconut

Method

  1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
  2. Preheat oven to 350° F. Grease an 8×8- inch pan.
  3. Using an electric mixer on medium-high, beat in egg replacer until creamy. Mix in vanilla.
  4. In a separate bowl, whisk together flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
  5. Transfer dough to the greased pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
  6. Bake 30 minutes in center of oven, or until it has a rich golden hue, glossy top and is beginning to pull away from the pan’s edges. Set pan on a wire rack and let cool completely. Use a serrated knife to cut into squares.

Cybele’s Basic Gluten-Free Flour Blend

Ingredients

  • 4 cups (950 mL) brown rice flour*
  • 2/3 cup (160 mL) tapioca flour or starch
  • 1 1/3 cups (320 mL) potato starch

Method

  1. Mix until all ingredients are well-distributed. Then store in an airtight container.

Notes: When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

*For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.

*Source Allergic Living Magazine

June 14, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/web_Butterscotch-Bars.jpg?time=1675122874 330 270 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-14 19:26:322019-03-13 16:43:09Butterscotch Bars
English, Health, Recipes

Crunchy Cucumber Salad

Serves 4 to 6
Free of: Gluten and all top 8 allergens.

Ingredients

  • 2 English cucumbers, peel on
  • 3/4 tsp salt
  • 2 tbsp sherry vinegar
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp lemon zest
  • 3 tbsp olive oil
  • 1/4 cup (60 mL) finely minced red onion
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • Freshly ground pepper

Method

  1. Halve cucumbers lengthwise and scoop out seeds. Cut into 1/4-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times.  Transfer cucumbers to paper towels and thoroughly blot dry.
  2. Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.
  3. Place drained cucumbers in a large salad bowl and toss with onion and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes before serving.

*Source Allergic Living Magazine 

June 7, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/crunchy-cucumber-salad.jpg?time=1675122874 480 414 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-07 19:27:082019-03-13 16:42:57Crunchy Cucumber Salad
English, Health, Recipes

Gluten-Free Baked Stuffing

Serves 8-10

Free of: gluten and top allergens (for dairy-free, use canola oil)

Ingredients

  • 8 cups (2 L) 1-inch cubes of gluten-free [and allergy-friendly] bread of choice
  • 4 celery ribs
  • 4 medium onions, peeled
  • 1 cup (250 mL) canola oil or butter
  • 1 recipe breakfast sausage (page 70 of cookbook) or 1 pound sausage of choice*
  • 2 cups (475 mL) turkey or chicken broth [look for gf, allergy-friendly brands]
  • 1 tbsp dried parsley
  • 2 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 1 tsp salt

Method

  1. To toast the bread cubes, spread on a half sheet pan and bake in a 325° F oven until dry, about 30 minutes. Reserve and let cool.
  2. Chop the celery and onions by hand, or else chop coarsely and place in the work bowl of a large-capacity food processor fitted with the steel blade and pulse in batches to chop.
  3. Over medium heat in a 12-inch skillet, heat the canola oil or butter. Add the celery and onions and cook, stirring, until translucent and tender, but not browned. Remove the pan from the heat. Let the vegetables cool.
  4. Meanwhile, spray a 10-to 12-inch skillet with non-stick cooking spray. Heat over high heat. Add the sausage and sauté, breaking up the clumps with a spatula, until browned. Remove the pan from the heat. Let the sausage cool.
  5. Preheat the oven to 350° F
  6. Place the vegetables and sausage in a 6-quart bowl. Stir to mix. Add the chicken broth and the dried parsley, sage, poultry seasoning, and salt.  Add the toasted bread cubes and stir gently with a silicone spatula to mix.
  7. Transfer the stuffing to a 9 by 13 by 2-inch baking dish lightly sprayed with non-stick cooking spray. Cover with foil sprayed on one side with non-stick cooking spray, sprayed side down. Bake until cooked through, 30 to 35 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.

*AL editor’s note: Always check with your butcher or grocer to find safe sausages. Gluten can be used as a filler in some sausages, while others can contain dairy or soy.

Variations

  • Add 1 cup of chopped mushrooms to the vegetable mixture before sautéing.
  • Add 1 cup of chopped Granny Smith apples to the vegetable mixture before sautéing.
  • For a meatless stuffing, omit the sausage.

*Source Allergic Living Magazine

June 5, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/Gluten-Free-Teen-Book-Baked-Stuffing-Crop2.jpg?time=1675122874 478 480 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-05 19:27:512019-03-13 16:42:00Gluten-Free Baked Stuffing
English, Health, Recipes

Dairy-Free Strawberry Layer Cake

Ingredients

Strawberry Puree

  • 3 cups frozen strawberries
  • 1 cup freeze-dried strawberries
  • 3 tbsp sugar
  • 1 tbsp water
  • 2 tbsp strawberry jam

Cake

  • 9 tbsp water
  • 3 tbsp ground flaxseed meal
  • 3 cups Cat’s Gluten-Free Whole Grain Flour Blend (see recipe below)
  • 2 tsp baking powder
  • 1 1/2 tsp xanthan gum
  • 1/4 tsp fine sea salt
  • 1/2 cup unsweetened dairy-free rice or coconut milk beverage, room temperature
  • 1/2 cup cooled strawberry puree (above)
  • 3/4 cup dairy-free, soy-free margarine (such as Earth Balance)
  • 1 1/2 cups sugar

Icing, Filling and Garnish

  • 2  13.5 oz cans (398 mL) original full-fat coconut milk, chilled overnight
  • 1 1/2 cups freeze-dried strawberries, processed to a powder in blender or food processor
  • 1/4-1/2 cup powdered confectioners’ sugar
  • 1 1/2 cups fresh strawberries

Instructions

  1. For the strawberry puree, combine frozen strawberries, freeze-dried strawberries, sugar and water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring frequently until sugar dissolves. Continue to cook 15 minutes, stirring occasionally, or until thickened and fruit can be easily mashed with a spoon.
  2. Transfer mixture to a shallow dish and let cool 15 minutes. Pour into a blender and puree until smooth. Add jam and blend again. Pour mixture into a bowl, cover loosely with plastic wrap and refrigerate until cooled, at least 30 minutes. Puree may be made 2 days in advance and refrigerated in an airtight container.
  3. For the cake, preheat oven to 350° F and lightly grease two 8-inch cake pans. 
  4. In a small bowl, whisk water and flaxmeal until smooth; let sit 10 minutes.
  5. In a medium bowl, whisk flour blend, baking powder, xanthan gum and salt. In a small bowl, mix milk beverage with 1/2 cup cooled strawberry puree.
  6. In the bowl of a stand mixer with paddle attachment, beat margarine and sugar on medium for 2 minutes or until light and fluffy. Scrape down bowl. While beating on low, slowly add reserved flaxmeal gel. Increase speed to medium for 20 seconds then scrape down bowl. Add one-fourth of flour mixture and beat on low until fully incorporated. Add one-third of milk beverage mixture and beat on low until almost fully incorporated. Repeat with remaining flour and milk beverage mixtures, starting and ending with dry ingredients. Scrape down bowl and beat on medium 10 seconds.
  7. Pour batter into prepared cake pans. Bake in center of oven for 25-30 minutes or until a toothpick inserted in the cake’s center tests clean. Cool on wire racks 10 minutes, and then invert cakes onto racks to cool completely.
  8. For the icing and filling, scoop all thick coconut cream from coconut milk into the bowl of a stand mixer with whip attachment. Add strawberry powder and 1/4 cup confectioners’ sugar. Beat on high until thick and whipped. Taste and add more sugar, if desired.
  9. To assemble a four-layer cake, cut each layer in half horizontally with a long serrated knife. Drizzle 2 tablespoons strawberry puree over one layer and evenly spread. Smoothly spread 1/2 cup filling on top of puree, and then top with a second cake layer, pressing down firmly. Repeat with second and third layers and then ice cake top and sides.
  10. For the garnish, slice strawberries and arrange on top of cake in decorative pattern or center cluster. Finished cake can be stored in the refrigerator up to 5 days.

*Source Allergic Living Magazine 

June 1, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/cake1.jpg?time=1675122874 480 465 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-01 19:29:162019-03-13 16:41:46Dairy-Free Strawberry Layer Cake

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LOCATION INFORMATION

Medical Center

2414 Babcock Rd #109
San Antonio, TX 78229

Medical Center AllergySA - 2414 Babcock Rd #109, San Antonio, TX 78229
Clinic Hours

Monday: 8:00am – 5:00pm
Tuesday: 8:00am – 5:00pm
Wednesday: 8:00am – 7:00pm
Thursday: 8:00am – 5:00pm
Friday: 8:00am – 12:00pm
Saturday: 8:00am – 12:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 6:15pm
Thursday: 8:00am – 4:40pm
Friday: 8:00am – 11:40am
Saturday: 8:00am – 11:40am

Stone Oak

19016 Stone Oak Pkwy #250
San Antonio, TX 78258

Stone Oak AllergySA - 19016 Stone Oak Pkwy #250, San Antonio, TX 78258
Clinic Hours

Monday: 8:00am-5:00pm
Tuesday: 8:00am-5:00pm
Wednesday: 8:00am-5:00pm
Thursday: 8:00am-5:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 4:40pm
Thursday: 8:00am – 4:40pm

Southside

7500 Barlite Blvd #106
San Antonio, TX 78224

South Side - AllergySA.com - 7500 Barlite Blvd #106, San Antonio, TX 78224
Clinic Hours

Monday: 8:00am – 5:00pm
Tuesday: 8:00am – 5:00pm
Wednesday: 8:00am – 5:00pm
Thursday: 8:00am – 5:00pm
Friday: 8:00am – 12:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 4:40pm
Thursday: 8:00am – 4:40pm
Friday: 8:00am – 11:40am

CONTACT INFORMATION

OFFICE: (210) 616-0882  | FAX: (210) 692-7833

© Copyright - AllergySA.com | Allergy, Asthma, & Immunology Associates of South Texas
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