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The Best of The Rice of Life Cookbook Now Available!

September 9, 2014

cover copy copyTitle: The Best of The Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes
Author: Annaliese Lemmon
ISBN/EAN13: 1500908428 / 9781500908423
Page Count: 116

Print: $9.99 at Amazon, CreateSpace

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The print version is printed in black and white on 6″ x 9″ paper. Binding is normal book binding. It includes 8 pages of pictures. If you want to be able to see pictures of every recipe, I will send you a free copy of the e-book version if you give me proof of purchase of the print version. E-mail a copy of your receipt, or a picture of you holding the book to annaliese.lemmon@gmail.com

E-Book: $3.99 at Kindle, iBooks, nook, Kobo and Smashwords

This large file (over 7 MB) contains a color picture for every single recipe.

Description:

When Annaliese Lemmon’s son was diagnosed with allergies, she found that she would have to rebuild her recipe collection from scratch. So, for 2 ½ years, Annaliese Lemmon made a goal to test one allergy-friendly recipe a week and report the results on her blog The Rice of Life. Now, she has compiled over 70 of the best recipes from that effort into a cookbook for all to enjoy. It includes reader favorites such as:

as well as several all new recipes, all free from gluten, dairy, and nuts. Bon appétit!

Shared with Allergy-Free Wednesday, Gluten-Free Wednesday, and Hearth and Soul Hop

Cookbook Update

August 18, 2014

cover copy copyWow, this has taken a lot longer than I thought. But for those who still get updates from my blog – I am nearing the final stages of completing this cookbook. All the recipes have been perfected. I’ve standardized them all to the same format (harder than it sounds, since my style evolved over 2 1/2 years keeping this blog). I created a cover for it, seen here.

Now, I have sent it out for a second pair of eyes to look over it to catch any typos I may have missed. Once it gets back, I will start formatting for a Print On Demand version through Create Space. When that is done, I will format the e-book. I am hoping it will be done by the end of September. Though as I’ve never formatted a print book before, or an e-book with so many pictures, there is a risk that it will be longer.

As a note, color printing is cost prohibitive, so the print version will only be available in black and white. The e-book will have color pictures of every single recipe, so regardless of where you purchase it from, I will provide a free copy of the e-book with each purchase of the print cookbook.

In the meantime, I have written another fantasy short story (unrelated to food allergies), called “Curelom Riders” that I have made available as an e-book. It is available for free at Amazon, Barnes and Noble, Apple, and Kobo. I hope you enjoy it! Here’s the description:

The king has been captured and sentenced to death, but Prince Omer isn’t ready to rule the Jaredites yet, let alone win a civil war. So he plans a rescue mission using the only way to reach the prison in time – riding across the sky on the backs of leathery-winged cureloms.

This 1,000 word flash fiction is a fantasy retelling of Ether 7:18.

Moving On

February 12, 2014

Three years ago, when I was watching Joseph break into hives after eating a crumb of zucchini bread made with sour cream, I didn’t think he would outgrow allergies as fast as he has. I knew studies that said outgrowing milk allergies occurs on average between 3-4. We’re there now, and he can tolerate baked milk and cheese. Other studies say that wheat allergy is often outgrown at age 7. Well, for the past couple weeks, he’s been eating wheat with no discernable effects.

We’re thrilled. But it does leave me wondering what to do with this blog. Joseph doesn’t care for straight cow’s milk, ice-cream, or yogurt, and he still can’t eat nuts. But that doesn’t seem to be enough to justify creating a new allergy-friendly recipe every week. So, I think its time to move on.

But given my success at creating an e-book of my short story, I do want to compile a cookbook of the best recipes from this blog and put it up as an e-book and in print on demand. It’s a lot more complicated than my short story, so I expect it will take a lot more time. I can’t say right now how long it will take me to format everything. Maybe a month or more. But I will post when everything is ready.

Thank you everyone for joining me on this journey. It has been a crazy, growing experience. Best of luck to all of you.

Hot Cross Buns Trial: Gluten-free, Dairy-free, Nut-free

February 7, 2014
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infantinsomnia cover final copyThose who have followed my blog for awhile know that I write fantasy stories for fun. Recently, I accomplished my life long goal of becoming a published author with my short story “Infant Insomnia.” It’s about a mother whose six-week-old daughter is failing to thrive. She uses her ability to see the future to try to figure out what she can do to save her baby. The answer is not related to allergies, but I used my experiences in dealing with Joseph’s allergies to convey the right emotions. Check out a free sample of my story on my writing blog.

To celebrate my story being available on Kindle, on Nook, on iBooks, and at Smashwords (for PDF, DOC, and HTML versions), I made some hot cross buns this week. The setting is based on an alternate 18th century London, so I wanted a British food, even though hot cross buns are traditionally made at Easter instead of February. I used the recipe from Annalise Roberts’ Gluten-Free Baking Classics as a base.

The Changes

I decided to make these dairy-free even though Joseph is tolerating baked milk now, so I subbed coconut milk 1:1 for regular milk. I also couldn’t find candied orange peel in my local store, so I had to go without. Next time, I’ll order some from Amazon.

golden raisins, canola oil, sugar, coconut milk, GF flour, sweet rice flour, yeast, salt, vanilla, powdered sugar, xanthan gum, eggs

The Method

Combine warm milk, yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Cover with a towel and set aside for about 5 minutes until mixture becomes foamy.

Meanwhile, mix eggs and canola oil together in a small bowl and set aside.

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In the bowl of your mixer, combine GF flour, xanthan gum, salt, remaining 1 Tablespoon sweet rice flour, and remaining 3 Tablespoons of sugar. Add milk and egg mixtures all at once and stir until combined. Then beat at high speed for about 3 minutes.

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Mix in golden raisins. Spoon dough into greased cupcake pan. These were so full I probably should have made 12 instead of 10.

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Cover and let rise 1 hour, until doubled. Bake at 375 degrees F for 20 minutes until golden brown. Remove from baking pan and let cool about 30 minutes.

In a small bowl, combine powdered sugar, milk, and vanilla until smooth and creamy. Spoon into a piping bag and pipe an “x” onto each bun.

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Hot Cross Buns

Adapted from  Gluten-Free Baking Classics

Gluten-free, Dairy-free, Nut-free

Dough Ingredients

  • 1 cup coconut milk
  • 2 1/4 teaspoons yeast (1 packet)
  • 2 Tablespoons sweet rice flour, divided
  • 1/4 cup sugar, divided
  • 2 eggs
  • 2 Tablespoons canola oil
  • 1 3/4 cups brown rice flour blend
  • 1 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup golden raisins
  • 1/3 cup candied orange peel

Icing Ingredients

  • 3/4 cup confectioner’s sugar
  • 1 Tablespoon coconut milk
  • 1/2 teaspoon vanilla extract

Warm the milk 30-60 seconds in the microwave (ideal temperature 110 degrees F). Add yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Stir to combine, then cover and set aside for 5-10 minutes, until it becomes foamy.

Meanwhile, in a small bowl, beat together eggs and oil. In the bowl of your mixer, stir together brown rice flour blend, xanthan gum, salt, remaining 3 Tablespoons sugar, and remaining 1 Tablespoon sweet rice flour. Add milk and egg mixtures all at once to the flour, and beat until combined. Then beat at high speed for about 3 minutes until batter becomes thickened. Mix in raisins.

Spoon dough into a greased cupcake pan so each well is half full. Cover, and let rise in a warm place until buns have doubled and filled wells (about 1 hour).

Bake at 375 degrees F for about 20 minutes, until golden brown. Remove from pan and cool on a rack about 30 minutes.

Combine icing ingredients in a small bowl. Spoon into a pastry tube and pipe an “x” onto each bun.

Makes about 1 dozen buns

What I Thought

infantinsomnia cover final copyI don’t remember what real hot cross buns are supposed to taste like, since we never really had them growing up, even though my mom is British. These were soft and springy, and quite nice. My husband liked them. Joseph only ate the top of one, and my daughter didn’t really touch hers. Oh well. It is my celebration.

“Infant Insomnia” available now:  free sample | Kindle | Nook | iBooks | Smashwords

Shared on Gluten-free Wednesdays and Allergy-free Wednesdays

When Times Get Tough

February 5, 2014

My friends and I have been going through some tough times lately. Death, disability, pain, loss, its been everywhere. In the depths of her despair, my sister-in-law wrote a post about how God will give you more than you can handle, and it went viral. It’s actually a very uplifting article, because it highlights God’s promise to lift our burdens if we come to him. (Matt. 11: 28-30)

Of course, sometimes that lifting comes from taking away the burden, and other times we are strengthened to bear it. When we first learned of Joseph’s allergies, I pled in prayer that he would be healed. After many days, I felt the Spirit tell me “That is not my will.” So I changed my prayers to ask that I have the comfort, information, and ingenuity to be able to live with it. And that he has blessed me with in abundance.

I still don’t know why Joseph had so many problems. I do know that I have learned a lot from the experience. I continue to see that part of our purpose in life is to have sorrows, that we may learn empathy, and feel the full measure of joy. After all, the sweetest triumph comes after a lot of hard work.

If you are struggling, know that you’re not alone. That it is ok to cry and mourn. And I hope you find the help that you need.

Crescent Rolls: Gluten-free, Dairy-free, Nut-free

January 29, 2014
crescent rolls 007

Unlike my First-try Friday posts, this recipe was perfected until I liked it.

Both sides of our family love rolls for big holiday meals. I felt bad that Joseph wouldn’t be able to enjoy something similar, so I went searching for a recipe, only to be disappointed by the unappetizing looking pictures in the results. So I decided to take the dough from the cinnamon roll recipe by Annalise Roberts and make it into a more savory roll.

canola oil, coconut milk, sugar, GF flour, xanthan gum, salt, sweet rice flour, yeast, egg

The Method

Microwave half the milk for 1 minute, until it starts to boil. Add the rest of the milk to cool it down. stir in the yeast, sugar, and 1 Tablespoon sweet rice flour. Cover with a towel and set aside for 5 – 10 minutes until it becomes foamy. In a separate bowl, combine eggs and oil.

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In the bowl of your mixer, mix together GF flour, xanthan gum, salt, and remaining sweet rice flour. Add milk and egg mixtures. Mix well with an electric mixer (about 3 minutes).

crescent rolls 003

Divide dough into two sections (I only did half a recipe when taking these pictures, so there’s only one section.) Sandwich the dough between two sheets of parchment paper, and press the dough into a circle about 1/4″ thick. Use a pizza cutter to cut the circle into 8 wedges.

crescent rolls 004

Take each wedge, and roll up, starting with the larger outside. Shape into a crescent, and place on a baking sheet. If the dough starts sticking to your hands, wash them to get any residual dough off.

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Cover and let rise for 1 hour, or until doubled in size. Bake at 375 degrees F for 20 minutes, until light golden and cooked through.

crescent rolls 007

Crescent Rolls

Gluten-free, Dairy-free, Nut-free

Ingredients

  • ½ cup dairy-free milk, divided
  • 1 tablespoon yeast
  • ¼ cup sweet rice flour, divided
  • 1 Tablespoon sugar
  • 2 eggs
  • 2 Tablespoons canola oil
  • 1 ¾ cup brown rice flour blend
  • 1 ¼ teaspoon xanthan gum
  • ½ teaspoon salt

Microwave 1/4 cup of milk for 1 minute until it starts to boil. Add the remaining milk to it to cool it down, and stir in the yeast, sugar, and 1 Tablespoon sweet rice flour. Cover with a towel and set aside for 5 – 10 minutes until it becomes foamy.

In a separate bowl, combine eggs and oil.

In a third bowl, mix together GF flour, xanthan gum, salt, and remaining sweet rice flour. Add milk and egg mixtures. Mix well with an electric mixer (about 3 minutes)

Divide the dough into 2 sections. Sandwich each section of dough between two sheets of parchment paper. Roll and form into circles about 1/4″ thick. Use a pizza cutter to cut into 8 wedges for each circle. Roll each wedge from the bottom, curve into a crescent shape, then place on a baking sheet. Cover and let rise for an hour.

When done rising, bake at 375 for 20 minutes until light golden and cooked through.

Makes 16 rolls.


cover copy copy

 

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

 


Shared on Gluten-free Wednesday, Allergy-free Wednesday, Waste Not Want Not Wednesday, Full Plate Thursday and Pin It Thursday

Chicken Curry Trial: Gluten-free, Dairy-free, Nut-free

January 24, 2014
curry 004

I like looking through the best of recipe links on other blogs. That’s how I came across the Pakistani Kimi (Beef Curry) recipe from Whole New Mom. It looked good, so I decided to try it out this week.

The Changes

We’d had lots of beef recently, so I subbed chicken for the beef. I also cut down the amount of tomatoes, since we’re not that fond, and I didn’t want to deal with half a can. I also used garlic powder and didn’t use turmeric, because that’s what was in my pantry.

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The Method

In a large skillet, saute onion until tender. Add chicken and cook thoroughly. Stir in curry, salt, and spices.

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Add peas, tomatoes, and potatoes.

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Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until potatoes are tender. Serve with rice.

curry 004

Chicken Curry

Adapted from Whole New Mom

Gluten-free, Dairy-free, Nut-free

Ingredients

  • 2 Tablespoons canola oil
  • 1 medium onion, chopped
  • 1 pound chicken, cubed
  • 1 1/2 Tablespoons curry powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1 14 ounce can of diced tomatoes
  • 3 potatoes, peeled and diced
  • 2 1/2 cups peas

Saute onion in oil until tender. Add chicken and cook thoroughly. Add curry powder, salt, and spices and stir until chicken is coated. Add tomatoes, potatoes, and peas. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until potatoes are tender. Serve with rice.

Makes 6 servings

What I Thought

This took longer to make than I thought it would. But I still quite liked the results. My husband would have liked it a bit “hotter” in flavor, but I like things mild. The kids were more interested in eating rice, but they could be persuaded to eat the chicken at least. I’m looking forward to eating the leftovers.

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