You don't have to use either as they still turn out well as long as you use full fat coconut milk, depends on your preference. So this time around I left the butter out and subbed for some coconut oil. I originally made these with a few tablespoons of butter and they were delicious, but I tend to have a slight intolerance to dairy. I suppose you could make a cream filling of some sort and use an injector or spread on top like icing if you really felt it was needed, but I like them as they are. Awesome! The only thing missing from these is a cream center. I realized a few days later that I had stumbled upon a muffin that tasted like raspberry zingers, but was much healthier. I happened to have berries and coconut on hand I made a version of these, and when I ate one, I noticed a familiar taste, but wasn't sure what it was just then. Recently I was experimenting with Paleo muffin recipes, and wanted a muffin of sorts. I never felt so great after scarfing one down, but they were good on my tastebuds! The combination or berries and my love of coconut drew me to the Zingers. I wasn't really a big fan of them, other than the Raspberry Zingers and maybe the honey buns (talk about high fructose corn syrup and gluten). When I was a kid, even in my 20's when I could seem to eat most anything and get away with it (oblivious that food was causing my slowly creeping health issues) I ate the occasional Hostess or Dolly Madison snack cake. I haven't always been this "crunchy" or health concious. I can’t promise you’ll win any awards though.Okay. If you cannot have the potato chip topping, you can sub whatever you like. I like feeling like a hero and I’m pretty sure if I effed up the whole rest of the recipe I still would have redeemed it with this topping.
What I will tell you is, if you make it like I recommend, you’ll be glad you did.Īlso, because I was going for a prize-winning recipe, I topped mine with potato chip crumbles. I also don’t know how long to cook every single different brand of gluten free pasta. I don’t know if your great Aunt Patty’s fermented buttermilk recipe will work in this.
I’m going to tell you how to make this completely dairy free but beyond that, I don’t have subs. I had to make lots of modifications but kept some of the very specific flavors like the bay leaf and sauteed onion. However, I figured out a way to get close and I’m sort of amazing at how good it turned out. But also, I don’t think I’ll ever make it as is again. If you haven’t had it and have autoimmune disease, I’d refrain – because you’ll either die of elation or from inflammation. I mean I did have to use actual food ingredients, but I think you’ll be pleased.īack in the days of gluten and heavy cream, one of my besties, Blair, would make the Joy of Cooking mac n cheese.
Give us the Mac N Cheese but make it out of clouds and fairy wings and tear drops from angels. It’s creamy and delicious and has all the goodness of your old favorite but this Dairy Free Gluten Free Mac N Cheese is all cleaned up!