Homemade corn-free, egg-free, soy-free mayonnaise. It may not seem like a big deal to some, but for this food allergic foodie…it was nothing short of a Christmas miracle!
Having this little gem of a recipe allowed me to make a corn-free, dairy/casein-free, egg-free and soy-free Ranch dressing on Christmas day to go along with my veggie tray…which meant my kids ate their green veggies without protest!
My in-laws: “Tastes like ranch…but what is it really?”
Luke: it wasn’t so much what he said, but the fact that he was scooping handfuls into his mouth was a pretty good indication that I nailed it on taste!
Before I can share the dressing recipe however, I need to share this recipe for mayo since it is a vital component of the Ranch dressing.
Having an allergen-friendly mayo opens up all sorts of possibilities again; potato salad, Caesar dressing, chicken salad, tuna salad and my favorite summertime mayonnaise application: a BMLT wrap, that’s bacon, mayo and tomato wrapped in butter lettuce, YUM! It also means I’m one step closer to GF/DF/CF/EF/SF crab cakes with lemon garlic aioli, my new mission to accomplish ever since reading Shirley’s recent review of Handy Gluten-Free Crab Cakes over at GFE.
Before I go any further though, I need to say that this recipe would not have been possible were it not for the phenomenal Carol Fenster, Ph.D. Carol is the author of numerous gluten-free cookbooks, including some of my long-time favorites: 1,000 Gluten-Free Recipes, 100 Best Gluten-Free Recipes, and Gluten-Free Quick & Easy (truly, if you are newly GF, these are must-have cookbooks for your library! Carol does a wonderful job of explaining gluten-free flours and how to make appropriate substitutions in your own recipes).
While I already had the above mentioned cookbooks of Carol’s, I did not have this little gem: Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities. Cooking Free offers recipe alternatives for gluten, dairy, eggs and sugar, all ingredients my family now needs to avoid in addition to gluten. At the back of the book, there is an impressive set of appendixes, including the following resources:
Appendix A: Baking without Conventional Ingredients
Carol goes into great detail on all the baking characteristics of gluten-free flours, dairy and non-dairy substitutes, eggs and egg substitutes, cane sugar and alternative sweeteners.
Appendix B: Common Sources of Wheat, Gluten, Dairy, Eggs, Corn & Soy
A great guide to the hidden sources of the above mentioned allergens.
Appendix C: Converting Butter to Oil
This has been especially helpful since my son cannot have dairy and I cannot have corn, which rules out both grass-fed pasture butter and Earth Balance for us, unless I want to make separate batches of each recipe so we both can enjoy it, but who has time for that?
My new corn allergy has certainly twisted my knickers a bit because all of a sudden, even gluten-free condiments like ketchup and mustard are now off limits (even if they don’t contain corn syrup) because they usually contain distilled vinegar, which can be derived from corn. Apparently, distilled vinegar from corn does not work the same way as distilled vinegars (and alcohol) made from gluten grains, where the gluten proteins do not survive the distillation process (see Gluten-Free Living Magazine’s website for more info on this). I’m still not clear on why the corn protein doesn’t behave in the same way, but I’d rather be safe than sorry, so I will avoid vinegars and alcohols made from corn.
Which brings me to Carol’s recipe for Homemade Mayonnaise on page 115 of Cooking Free. It only took a few tweaks to make the recipe both Luke and Mom friendly! I changed up the seasonings and used white wine vinegar instead of distilled vinegar, plus I reduced the amount of vinegar and lemon juice that were called for in Carol’s original recipe in order to make it less tangy (but you can increase them to suit your own taste preference).
Corn-Free, Egg-Free and Soy-Free Mayonnaise
Makes about 1/2 cup of mayo.
1/4 cup Extra Virgin Olive Oil (you can use a lighter colored oil, such as canola or sunflower for a whiter mayo)
1/4 cup Water
1/2 tsp. Lemon Juice, freshly squeezed
1/2 tsp. White Wine Vinegar
2 tsp. White Rice Flour (or use 1/2 tsp. coconut flour for a grain-free alternative)
1 tsp. Arrowroot
3/4 tsp. Guar Gum (or use 1/2 tsp of Xanthan Gum if corn is not an issue for you)
1/2 tsp. Agave Nectar
1/4 tsp. Dry Mustard
1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)
- Throw everything into a blender (I use a Vitamix) and blend until mixture emulsifies and thickens.
- Store in the refrigerator for up to a week.
The consistency is SPOT ON for mayo! My husband did a side by side taste test with a store-bought mayo that contains egg, and he said the only difference is that the egg-free mayo obviously lacks the “egginess” but he definitely thinks this is a great substitute!
To celebrate the success of this wonderful recipe, I’m doing a giveaway for TWO free copies of Cooking Free, one courtesy of Carol Fenster and one courtesy of me!
**This giveaway is now closed**
To enter for a chance to win one of two copies of Cooking Free, simply leave a comment to this post telling me:
What is your favorite way to use mayonnaise?
Bonus Entry Opportunities (strictly optional, but should you decide to do any, please be sure to leave a separate comment for each completed task because this is how I track entries).
- Friend Carol Fenster on Facebook
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- Tweet about this giveaway (be sure to include a link back to this post and include @adventuresgfmom in your tweet so I know you did this).
Using the Random Number Generator, I will pick the two winners on Friday, January 7, 2011
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