The Chef Upstairs

ALLERGY AWARE

Toronto - Nut Free and Allergy Aware Cooking Studio

 

We're proud to be Toronto's premier allergy aware cooking studio and private dining venue.

Everyone who uses our venue, from our guest chefs to our private corporate clients, must always adhere to our strict 100% nut and peanut free policy.

But we don't stop there. If you, your client, or your child has other food allergies or food concerns, just let us know and we'll be happy to accommodate. Whether you're living with an allergy yourself, or have a child or family member that is, you'll be interested in our allergy-aware events and cooking classes. Please call or e-mail for more details.

GLUTEN FREE PIZZA

Sauce:

  • 1 can (8oz) tomato sauce
  • ½ tsp dried oregano leaves
  • ½ tsp dried basil laves
  • ½ tsp crushed dry rosemary leaves
  • ½ tsp fennel seeds
  • ¼ tsp garlic powder
  • 1 to 2 tsp sugar, to taste
  • ½ tsp salt

    *use fresh herbs when available

Pizza Crust:

  • 1/4 cup warm (110ºF) milk of choice
  • 1/2 tablespoon active dry yeast
  • 1 teaspoons sugar
  • 1/4 cup sorghum flour*
  • 1/t cup tapioca flour*
  • 1 teaspoons xanthin gum*
  • 1/4 teaspoon salt
  • 1/2 teaspoon Italian herb seasoning
  • 1 ½ teaspoons olive oil, divided
  • 1 teaspoons cider vinegar
  • White rice flour for sprinkling
  • Shortening for greasing pan

Method:

1. Place the sauce ingredients into large zip lock bag remove air, close and squish to combine. Set aside and make crust.

2. Preheat oven to 425ºF. In small bowl, dissolve yeast and sugar in milk. In medium mixer bowl, beat flours, xanthin gum, salt, and seasoning on low speed. Add yeast-mixture, 1 teaspoon of the oil, and vinegar and beat until blended, about 30 seconds. Dough will be soft.

3. Put dough on lightly greased nonstick pizza pan and liberally sprinkle with white rice flour. Press dough to edges of pan, continuing to sprinkle with flour to prevent sticking to your hands. Make edges thicker to hold toppings.

4. Cut corner off the pizza sauce bag and make one large circle of pizza sauce in the middle of the pizza crust – fill in with the rest of the sauce

5. Add your favorite toppings, cover with cheese & place in oven for 12-5 min until cheese bubbles and crust is lightly toasted

EGG & DAIRY FREE CHOCOLATE CHIP (or raisin) COOKIES

Ingredients:

  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking salt
  • 1 cup vegetable shortening
  • 1 ½ cups packed light brown sugar
  • ½ cup granulated sugar
  • 3 "eggs" (note: the egg Replacers should be pre-mixed in a separate smaller bowl prior to adding to shortening mixture)
  • 1 tsp vanilla

Method:

1. In a medium mixing bowl, mix the dry ingredients; flour, baking soda and salt and set aside; in a larger bowl mix shortening and brown/white sugar, the “eggs” and vanilla

2. Add dry mixture to the shortening mixture, ½ cup at a time, until the dough is formed.

3. Divide dough in half and place into containers for storage or freezing. Note: when ready to bake a batch of cookies, remove from freezer (must be thawed completely and then brought to room temperature)

4. Place dough in mixing bowl and gently soften

5. Add 1 cup oatmeal

6. Add 1 cup raisins OR Dairy free chocolate chips (raisins should be placed in warm water for at least 10 minutes before adding to mixture with water removed)

7. Bake at 375 until lightly golden (about 10-20 minutes depending on oven)

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