A grilled cheese is far from fancy, but it is a comfort food that many of us have enjoyed. However, we've found it to be a challenging item to replicate with the products we've tried previously. Well, sure, I've stuck a some tasteless soy cheese between bread and tried to make a grilled cheese, but until this latest attempt, was never tasty enough to lure B away from his daily soynut butter sandwich. So let me describe each ingredient that combined to work for a tasty grilled "cheese" for our lad, followed by instructions just in case you haven't made one successfully before!
The "cheese": When I mentioned B is allergic to dairy, Ellie in the Whole Foods Woburn cheese department suggested the Daiya cheddar style shreds specifically for making grilled cheese. This product is also soy free, with tapioca and/or arrowroot flours, some vegetable oils and pea protein listed among its main ingredients. The product is vegan-friendly. Unlike some other dairy-free cheeses we've tried, this melts quite nicely. Given the ingredients, this doesn't have the protein or calcium of a dairy cheese. Our son eats meat so we're not worried about getting enough protein.
|two of the key ingredients for dairy free grilled cheese!|
The "butter": A generous amount on butter on the bread is key to getting a grilled cheese to cook up with that nice golden brown color. We have long been fans of the Earth Balance Natural Buttery Spread. In fact, unlike some other dairy substitutes that I eschew, given that I can eat dairy, I like this about the same as cow's milk butter for many things. In fact, for spreading on something like grilled cheese, I'd rate in better because it's a bit softer and easier to spread. This is also vegan-friendly, made with a natural oil blend.
OK, that's the ingredient recap, typically the biggest challenge with find a food allergy friendly solution! Here's the simple method:
1) Start heating a no-stick frying pan on medium. Get your two slices of bread ready, and spread the Earth Balance spread on one side of each of the pieces of bread.
2) Turn the bread so the buttery side is down. Sprinkle the Daiya cheddar slices on one of the pieces of bread. My son likes a modest amount, as shown below, just enough to make the pieces of bread stick together. I got a thumbs down when I piled on more than this!
3) Put the other slice of bread on top of the cheese to close up the sandwich. I spray a bit of canola oil on the pan before putting the sandwich on to cook. Hold the sandwich carefully as you transfer it to the pan, to keep the shreds from slipping out. Let the sandwich cook on one side until it starts to brown, about 5 minutes. Press down with a spatula on top of the sandwich once or twice during the cooking. Slide the spatula underneath the bottom of the sandwich to turn, using your other hand on top of the bread to keep it together. Carefully turn it over to cook the other side, takes about 3 to 4 more minutes. Look at the side to see the cheese is melting to know it's about done. If the top hasn't browned to your liking, turn it over to cook for another minute or two. When the bread is nicely browned on both sides and the cheese is melted, you are ready to put the grilled cheese on a plate and enjoy!
Disclaimer: Food allergies can be life threatening and must be taken very seriously. In posts such as this where I discuss things we've used and made to work around our son's allergies, the intent is to share our experiences, including products and techniques that have worked for us. Hopefully you might come up with some new ideas from this blog. Every case is unique, however, so you should be certain to read labels carefully, consult your own doctor, and always have an Epi-pen handy, if prescribed. Keep in mind we are just one family doing our best to manage food allergies; I'm not a medical professional and don't purport to offer medical advice.