Cooking French... gluten and lactose free.

[iLLucionist]

COOKINGZ with iLLucionst.. who haz the gluten and lactose allergies.

I have been experimenting lately, a lot. I don't want alternative food that looks like a political statement. I want the real deal.

Swap out butter for coconut oil and olive oil --> done.
Swap out heavy cream for coconut flesh / mil --> done, only have to reduce it a bit more.
Swap out flour for sauces and beciamelle saucce with rice and lupine flour --> done
French tater mash --> cook in chicken stock, keep some liquid, add some coconut milk and yoghurt, salt, pepper, chives, olive oil, and ground nutmeg --> done.
Alternatively beciamelle: 1 cauliflower, 6-8 tbsp cashew nuts, 50 ml olive oil. Cook till it is soft. Blend. Reduce till you have the desired consistency. Add nutmeg, salt, pepper. there is your vegan beciamelle that tastes like the real deal.

[fohat.digs]

Tapioca flour is useful when you need to coat, bind, or thicken something.

Garbanzo bean flour is helpful when you need to add body and flavor to a bland base.

[iLLucionist]

Tapioca flour is useful when you need to coat, bind, or thicken something.

Garbanzo bean flour is helpful when you need to add body and flavor to a bland base.

Thanks! Here, it is difficult to get tapioca flour so I typically try to stick to rice, corn (if I really have to), or buckwheat flour.

[fohat.digs]

I like robust flavors and textures like yellow corn meal for certain purposes.

There are times that you need something that is very fine with a certain "sticky" attribute, such as dusting items before battering them or thickening sauces.

Tapioca flour, corn starch, and arrowroot flour work particularly well there.
 

[iLLucionist]

I like robust flavors and textures like yellow corn meal for certain purposes.

There are times that you need something that is very fine with a certain "sticky" attribute, such as dusting items before battering them or thickening sauces.

Tapioca flour, corn starch, and arrowroot flour work particularly well there.

When I make chicken nuggets, for instance, I coat the chicken in rice meal, then egg, then grinded corn crackers. It works beautifully.