Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Monday, April 1, 2013

Egg Free, Dairy Free Baked Onion Rings

I love onion rings, so I finally got around to trying to make some. They took a little while to prepare and made a mess, but they were very good. The outside was crunchy and stuck to the tender onions very well. The onion rings on the right were coated with the bread crumbs and the onion rings on the right were coated with finely crushed seasoned cornflakes. We preferred the taste and texture of the bread crumbs, but if you are gluten free, the cornflake covered onion rings were also good.


Baked Onion Rings

2 onions, sliced into 1/4" - 3/4” thick rings then separated
1 cup soy milk
1/2 cup flour
2 tbsp cornstarch
1 tsp vinegar
1 cup safe bread crumbs, seasoned as desired (I used this recipe)

Use a fork to mix the soy milk, flour, cornstarch and vinegar until smooth. Place the bread crumbs in a separate bowl. Dip an onion ring into the flour mixture, allowing any extra to drip off, then thoroughly coat it with the bread crumbs. Place in a single layer on a well sprayed foil lined baking sheet. Repeat until all of the onion rings are coated. Lightly spray the rings with cooking spray then bake at 450 for 6 minutes. Flip the rings, spray them again then bake for 8 minutes or until golden brown and crispy. Best served hot.
* No matter what thickness my rings were, the onion rings were fantastic. The thinner ones got a little crisper, but the thicker ones had a stronger onion flavor.
* You can substitute the bread crumbs for finely crushed cornflakes seasoned with salt and pepper. The end result is thicker and chewier, but still good.
* You can also use cauliflower flowerets, broccoli flowerets and/or 1/4” thick zucchini slices.



1 comment:

  1. Lori, these onion rings are fab! Please drop me a line on ca4ole@gmail.com if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers

    ReplyDelete