Sweet treats the family can enjoy

Wednesday, December 18, 2002

NEW YORK -- Don't let food allergies stop the family's enjoyment of festive holiday foods. Adapt the recipes to suit everyone's dietary needs, with delectable results.

Each of the following recipes includes modifications for dairy, wheat-gluten, and egg allergies or sensitivities, as well as nutritional analysis.

Gingerbread Kids

1/4 cup margarine

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup molasses

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup water

Gingerbread icing (recipe follows)

Preheat oven to 350 degrees. Cream together margarine, brown sugar and sugar. Blend in molasses. Sift together flour, soda, cinnamon, ginger and salt. Add 1/3 margarine mixture. Alternate adding remaining margarine mixture with water until dough is formed, and finish mixing with hands. Roll out small portions of dough to 1/4-inch thickness on lightly greased board. Cut into desired shapes and place on greased cookie sheet. Bake for 7 minutes. Cool on rack. Frost with gingerbread icing. Serve.Substitutions:

Dairy: Use milk-free margarine.

Wheat: Substitute 2 cups white rice flour, 1 cup soy flour, and 1/4 cup potato starch for all-purpose flour. Chill dough before rolling out. Bake for 7 to 9 minutes.

Eggs: No substitutions needed.

Makes 3 dozen 4-inch cookies.

Gingerbread Icing

2 cups confectioners' sugar

1/4 cup water

Food coloring (optional)

Mix confectioners' sugar with water until smooth. Add desired amount of food coloring. Decorate cookies.Substitutions:

Dairy: No substitutions needed.

Wheat: No substitutions needed

Eggs: No substitutions needed

Makes 1 cup.

Sugar Cookies

1/2 cup margarine, chilled

1 cup plus 2 tablespoons sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Cream margarine and 1 cup sugar, until smooth. Add eggs and vanilla. Mix flour, baking powder and salt in separate bowl and set aside. Gradually add dry ingredients to sugar mixture, stirring until dough forms. Wrap in wax paper. Chill or freeze until firm. Roll small portions of dough on lightly floured surface to 1/4-inch thickness. Cut into 2-inch rounds. Sprinkle with remaining sugar. Bake on ungreased cookie sheet for 8 to 10 minutes. Cool on rack. Serve.


Dairy: Use milk-free margarine.

Wheat: Substitute 1 3/4 cups sweet rice flour and 1/2 cup tapioca flour for all-purpose flour.

Eggs: Substitute 3 teaspoons powdered egg replacer mixed with 1/4 cup water for eggs.

Makes 5 dozen cookies.

All recipes from "Special Foods for Special Kids" by Todd Adelman and Jodi Behrend.

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