Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Not sure if this is true but the celiac guy at Whole Foods gave me two suggestions about vanilla: 1) vanilla is distilled so much you are likely getting very little gluten in it. 2) You can make your own with vodka and the pods they sell at Whole Foods. Thanks for the recipe...we need barter food! Janice wrote: >I snagged this off of the GFCF board for those looking for an ice-cream alternative... > >Not for those with yeast issues or egg allergies (obviously) > >1 cup sugar >6 separated eggs >2 tsp vanilla -- has to be a gluten free brand. I think they sell Frontier >at whole foods. Most have alcohol which is gluten. >1/2 c canola oil > >Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix >well. Set aside. > >Next, in a larger mixing bowl, combine the sugar with the whites of six eggs >and beat until stiff peaks are formed. > >Now take the small bowl with the egg yolks and fold it into the egg white >mixture in the larger bowl. > >Freeze the mixture. > >After and hour, remove the ice cream from the freezer and mix it by hand. > >Refreeze. > >When you're ready to serve the ice crea, take it out of the freezer for a >few minutes before serving to soften. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 You can get vanilla that isn't vanilla extract. I got mine at Whole Foods. No gluten in it at all...and it was much cheaper than their vanilla extract. Kris The Knitting Wannabe http://knittingwannabe.typepad.com Sonny & Shear: The I’ve Got Ewe, Babe Yarn Shop http://www.sonnyandshear.com On Jul 12, 2007, at 6:23 AM, Liz wrote: > Not sure if this is true but the celiac guy at Whole Foods gave me two > suggestions about vanilla: > > 1) vanilla is distilled so much you are likely getting very little > gluten in it. > 2) You can make your own with vodka and the pods they sell at Whole > Foods. > > Thanks for the recipe...we need barter food! > > Janice wrote: > > >I snagged this off of the GFCF board for those looking for an ice- > cream alternative... > > > >Not for those with yeast issues or egg allergies (obviously) > > > >1 cup sugar > >6 separated eggs > >2 tsp vanilla -- has to be a gluten free brand. I think they sell > Frontier > >at whole foods. Most have alcohol which is gluten. > >1/2 c canola oil > > > >Place the oil, vanilla and the yolks of 6 eggs into a small bowl > and mix > >well. Set aside. > > > >Next, in a larger mixing bowl, combine the sugar with the whites > of six eggs > >and beat until stiff peaks are formed. > > > >Now take the small bowl with the egg yolks and fold it into the > egg white > >mixture in the larger bowl. > > > >Freeze the mixture. > > > >After and hour, remove the ice cream from the freezer and mix it > by hand. > > > >Refreeze. > > > >When you're ready to serve the ice crea, take it out of the > freezer for a > >few minutes before serving to soften. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Any raw egg concerns? Assuming no egg issues in general Janice wrote: >I snagged this off of the GFCF board for those looking for an ice-cream alternative... > >Not for those with yeast issues or egg allergies (obviously) > >1 cup sugar >6 separated eggs >2 tsp vanilla -- has to be a gluten free brand. I think they sell Frontier >at whole foods. Most have alcohol which is gluten. >1/2 c canola oil > >Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix >well. Set aside. > >Next, in a larger mixing bowl, combine the sugar with the whites of six eggs >and beat until stiff peaks are formed. > >Now take the small bowl with the egg yolks and fold it into the egg white >mixture in the larger bowl. > >Freeze the mixture. > >After and hour, remove the ice cream from the freezer and mix it by hand. > >Refreeze. > >When you're ready to serve the ice crea, take it out of the freezer for a >few minutes before serving to soften. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Yeah, I wondered about that too. I would only use raw eggs if they were organic, never the regular ones. Yuck! Janice [sPAM] Re: [ ] GFCF Ice cream Any raw egg concerns? Assuming no egg issues in general Janice wrote: >I snagged this off of the GFCF board for those looking for an ice-cream alternative... > >Not for those with yeast issues or egg allergies (obviously) > >1 cup sugar >6 separated eggs >2 tsp vanilla -- has to be a gluten free brand. I think they sell Frontier >at whole foods. Most have alcohol which is gluten. >1/2 c canola oil > >Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix >well. Set aside. > >Next, in a larger mixing bowl, combine the sugar with the whites of six eggs >and beat until stiff peaks are formed. > >Now take the small bowl with the egg yolks and fold it into the egg white >mixture in the larger bowl. > >Freeze the mixture. > >After and hour, remove the ice cream from the freezer and mix it by hand. > >Refreeze. > >When you're ready to serve the ice crea, take it out of the freezer for a >few minutes before serving to soften. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 ummm....I know this is gross...but organic or not, ALL eggs can be contaminated from the chicken poo. even organic chicken poo is bad! LOL ....BUT only the shells are a concern. If the eggs have been handled properly (ie: stored cold) the germs from the outside of shell can not cross over into the egg. the problem is that the way our eggs (as opposed to Europe) are processed - the cuticle is removed from the outside of the shell so if the shell becomes compromised (hair-line cracks) the salmonella could potentially contaminate the egg. this is why eggs are often stored at room temp in Europe but never here in the US. when I make regular homemade ice cream I cook the egg mix to a certain temp (I can look this up if anyone is interested) that is not even quite a simmmer. this is to kill any possible bacteria but not cause the egg to curdle. Martha Janice <jscott@...> wrote: Yeah, I wondered about that too. I would only use raw eggs if they were organic, never the regular ones. Yuck! Janice [sPAM] Re: [ ] GFCF Ice cream Any raw egg concerns? Assuming no egg issues in general Janice wrote: >I snagged this off of the GFCF board for those looking for an ice-cream alternative... > >Not for those with yeast issues or egg allergies (obviously) > >1 cup sugar >6 separated eggs >2 tsp vanilla -- has to be a gluten free brand. I think they sell Frontier >at whole foods. Most have alcohol which is gluten. >1/2 c canola oil > >Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix >well. Set aside. > >Next, in a larger mixing bowl, combine the sugar with the whites of six eggs >and beat until stiff peaks are formed. > >Now take the small bowl with the egg yolks and fold it into the egg white >mixture in the larger bowl. > >Freeze the mixture. > >After and hour, remove the ice cream from the freezer and mix it by hand. > >Refreeze. > >When you're ready to serve the ice crea, take it out of the freezer for a >few minutes before serving to soften. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 There is a great book called " Vice cream " that contains all sorts of gfcf ice cream recipes. FYI. > > I snagged this off of the GFCF board for those looking for an ice-cream alternative... > > Not for those with yeast issues or egg allergies (obviously) > > 1 cup sugar > 6 separated eggs > 2 tsp vanilla -- has to be a gluten free brand. I think they sell Frontier > at whole foods. Most have alcohol which is gluten. > 1/2 c canola oil > > Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix > well. Set aside. > > Next, in a larger mixing bowl, combine the sugar with the whites of six eggs > and beat until stiff peaks are formed. > > Now take the small bowl with the egg yolks and fold it into the egg white > mixture in the larger bowl. > > Freeze the mixture. > > After and hour, remove the ice cream from the freezer and mix it by hand. > > Refreeze. > > When you're ready to serve the ice crea, take it out of the freezer for a > few minutes before serving to soften. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Rice Dream frozen non-dairy " ice cream " tastes ok, but it might have soy. We found an ice-cream type dessert called Rice Supreme that was FABULOUS!! No soy at all. Comes in a package of 4. I found it a Whole Foods. Tofutti " ice cream " sandwiches taste great as well, but contain soy. There is a group called GFCF Recipes that is a good resource. Those chicks can make *anything*!! Stephanee > > > > I snagged this off of the GFCF board for those looking for an > ice-cream alternative... > > > > Not for those with yeast issues or egg allergies (obviously) > > > > 1 cup sugar > > 6 separated eggs > > 2 tsp vanilla -- has to be a gluten free brand. I think they sell > Frontier > > at whole foods. Most have alcohol which is gluten. > > 1/2 c canola oil > > > > Place the oil, vanilla and the yolks of 6 eggs into a small bowl and mix > > well. Set aside. > > > > Next, in a larger mixing bowl, combine the sugar with the whites of > six eggs > > and beat until stiff peaks are formed. > > > > Now take the small bowl with the egg yolks and fold it into the egg > white > > mixture in the larger bowl. > > > > Freeze the mixture. > > > > After and hour, remove the ice cream from the freezer and mix it by > hand. > > > > Refreeze. > > > > When you're ready to serve the ice crea, take it out of the freezer > for a > > few minutes before serving to soften. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2009 Report Share Posted June 8, 2009 Hello. Thanks for this. My little girl loves ice cream and she is now on the GFCF diet. Will definitely try it. I assume that sorbets are ok? Zahra Dear all,Just something to share with the group... apologies if this is already common knowledge.Our son is on a GFCF diet, and we have just found a brand of ice cream he can safely have. Its made by Booja Booja and is available from the Nutri Cenre stores in Tesco... we have so far tried the vanilla flavour - it tastes lovely and we have, so far, not seen any regression. Its based on cashews and agave. There are other flavours, but we have not tried them yet.The link for more info is here: http://www.goodness direct.co. uk/cgi-local/ frameset/ detail/332837_ Booja_Booja_ Keep_Smiling_ Vanilla_M_ Gorilla_500ml. htmlI should add that I am in no way linked to this company or the Nutri Centre! Just sharing info that might be useful.Cheers,. Quote Link to comment Share on other sites More sharing options...
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