Make simple modifications to accommodate allergies

One of the best parts of this column is the response and questions we receive from our readers.

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TEAM Resources
The Western Producer
Box 2500
Saskatoon, Sask.
S7K 2C4

Freezing creamed corn

A reader asked for a recipe for freezer cream style corn. The following is a friend’s recipe that has been shared with several neighbours.

  • 10 c. fresh-cut sweet corn 2.5 L (about 24 ears)
  • 1 c. water 250 mL
  • 1/4 c. sugar 60 mL
  • 1/2 c. butter 125 mL
  • 1/4 c. flour or cornstarch for a gluten free recipe 60 mL

  • 2 c. milk 500 mL
  • 1-2 tsp. salt 5-10 mL
  • black pepper 
(optional, to taste)

Set oven to 300 F (150 C).
Butter a roaster large enough to contain the corn.
Cut the uncooked corn kernels from the cob using a sharp knife. Scrape the cob to remove the corn milk and pulp.
Place 3 1/2 cups (875 mL) of corn in a food processor or blender, then cover and process until creamy.
Pour into roaster and add remaining corn.
Melt butter in a saucepan, add flour or cornstarch and mix. Add milk, salt and pepper. Cook until it thickens, add to corn mixture in roaster.
Cover and bake for one hour and 30 minutes, stirring frequently.
Cool, then freeze in small plastic containers.
Adapted from Colleen Mann’s recipe.

Allergy friendly cake recipe

Dear TEAM: I enjoy the recipes every week that are in the Western Producer. Recently you had a recipe called moist chocolate cake that was made using quinoa. I have a grandson who has allergies and cannot have chocolate powder, chocolate or lemons. How can I turn this recipe into a moist white cake?

I can use quinoa and rice flour, but no milk products. Would you be able to help me? — Michelle Fontaine, via e-mail.

Dear M.F.: I have adapted this recipe for a white cake with no milk products for your grandson. I have also added the option of a spice cake, which has now become one of our favourites.

Allergy Friendly White Cake

  • 2/3 c. white or golden quinoa 175 mL

  • 1 1/2 c. water 325 mL
  • 1/3 c. water 75 mL
  • 4 large eggs
  • 1 tsp. pure vanilla extract 5 mL
  • 2/3 c . vegetable oil 150 mL
  • 1 c. white sugar 250 mL
  • 1 c. brown rice flour 250 mL
  • 1 1/2 tsp. baking powder 7.5 mL
  • 1/2 tsp. baking soda 2 mL
  • 1/2 tsp. salt 2 mL

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook 10 minutes. Turn off the heat and leave on the burner for another 10 minutes. Fluff with a fork and cool.
Preheat oven to 350 F (180 C) Lightly grease two eight inch (20 cm) round or square cake pans. Line the bottom with parchment paper or place parchment muffin papers in muffin tins for 24 cupcakes.
Combine the water, eggs and vanilla in a blender or food processor. Add two cups (500 mL) of cooked quinoa and oil, blend until smooth. Scrape sides of container, as needed.
Whisk together the sugar, rice flour, baking powder, baking soda and salt in a medium bowl. Add the eggs and quinoa mixture and mix well. Divide between the two pans or the muffin cups and spread batter evenly.
Bake on the centre oven rack for 40 to 45 minutes for the cakes or 20 to 25 minutes for the cupcakes or until a toothpick inserted in the centre comes our clean.
Remove from the oven and cool completely in the pan before serving. Dust with icing sugar, frosting or top with fresh fruit or yogurt and fresh fruit.
Store in a sealed container in the refrigerator for up to one week or freeze for up to one month. – Adapted from Quinoa The Everyday Superfood 365.

Allergy Friendly Spice Cake

For a spice cake, add the following spices to the rice flour, mix and combine with the other dry ingredients.

  • 1 1/2 tsp. cinnamon 7 mL
  • 1/2 tsp. nutmeg 2 mL
  • 1 tsp. allspice 5 m

Moist Chocolate Cake

This is the original gluten free cake recipe.
It’s delicious and can be enjoyed by most people.

  • 2/3 c. white or golden 
quinoa 175 mL
  • 1 1/2 c. water 325 mL
  • 1/3 c. milk 75 mL
  • 4 large eggs
  • 1 tsp. pure vanilla extract 5 mL
  • 3/4 c butter, melted and cooled 175 mL

  • 1 1/2 c. white sugar 375 mL
  • 1 c. unsweetened cocoa powder 250 mL

  • 1 1/2 tsp. baking powder 7.5 mL
  • 1/2 tsp. baking soda 2 mL
  • 1/2 tsp. salt 2 mL

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook 10 minutes. Turn off the heat and leave on the burner for another 10 minutes. Fluff with a fork and cool.
Preheat oven to 350 F (180 C) Lightly grease two eight-inch (20 cm) round or square cake pans. Line the bottom with parchment paper or place parchment muffin papers in muffin tins for 24 cupcakes.
Combine the milk, eggs and vanilla in a blender or food processor. Add two cups (500 mL) of cooked quinoa and butter, blend until smooth.
Whisk together sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the eggs and quinoa mixture and mix well. Divide between the two pans or the muffin cups and spread batter evenly. Bake on the centre oven rack for 40 to 45 minutes for the cakes or 20 to 25 minutes for the cupcakes or until a toothpick inserted in the centre comes our clean.
Remove from the oven and cool completely in the pan before serving. Dust with icing sugar, frosting or top with fresh fruit or yogurt and fresh fruit.
Store in a sealed container in the refrigerator for up to one week or freeze for up to one month. – Adapted from Quinoa The Everyday Superfood 365.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: [email protected].