Keller Family Blog

Allergen Free Mini Apple Tarts

These Mini Apple Tarts were allergy friendly and loved by the whole family.


  • 1  1/4 cups Gluten Free Flour
  • 1 Tbs Buckwheat Flour
  • 1/2 tsp Salt
  • 1/3 cup + 2 Tbs Lard
  • 4-5Tbs of Cold water. (Can vary based on Humidity.)
  • Sugar for sprinkling
  • 1 Cup Filling:
    • Cooked Apples with Sugar, Cinnamon and Nutmeg to taste
    • Other fruit / pie filling

Mix flours, salt in large bowl. Cut in Lard until flour and lard form pea size balls. Then add 1 Tbs of water at a time and mix the dough by hand. Mix gently until dough sticks together to form a ball. Lightly flour surface of tea towel or baking paper. Place dough ball on the surface. Either flour a rolling pin or use another piece of baking paper on top and roll out dough to approximately 3mm (1/8 in) thick. Cut in dough in circles larger than muffin tin to form base of pastry. Fill with fruit filling. Place another dough circle on top and press sides. Prick top with a fork to allow steam to escape. Sprinkle the lid with granulated sugar.

Bake in a moderate oven. 180C/375F in our forced fan/ convection oven for 10 minutes. Then put under grill/broiler for 2 minutes or until bubbly with a slight browning. (Gluten Free flour without an egg doesn’t brown that well.)

Take out of the oven cool for 5 minutes in pan, twist to remove and finish cooling on a rack. Eat while warm.

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Pasta with “Cheese” like sauce (Carbonara esque)

Ok. An Allergy Friendly Cheese like sauce on Pasta. I whipped this up tonight inspired by a Cheese like sauce created from Savoury Yeast also known as Nutritional Yeast. Basically this is made from yeast but has no active yeast in it. This meal was very yummy and everyone enjoyed it too fast to take any pictures.  I’ll have to edit this post and add a picture next time we make it. This meal cost us just over $11 which is one of the cheapest meals that we have ever made here in Australia. Both cheap and tasty….Wow. I guess it could also be compared to Hamburger Helper.


  • 500g/1lb Mince /Ground Beef
  • 500g /1lb Gluten Free Pasta
  • 2 Cups Prepared Darifree or Water
  • 1/2 Cup Savoury Yeast Flakes / Nutritional Yeast Flakes
  • 1/2 to 2/3 cup Gluten Free Flour
  • 1/4 cup dairy free margarine (Nuttelex in Australia is the best)
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 2 cups of cut frozen green beans or peas

First fill a pot with enough water (8 litres) to cook the pasta and turn it on high so that it will be ready when you are. While that is heating, brown the mince and then set it aside. Put the green beans or peas into a pot, cover with water and get ready to cook them. The vegetables will likely cook in the time it takes to cook the past so you just need to be ready to turn it on. Now for the sauce.

Combine the yeast flakes, flour and salt in a pan. Then add the darifree/water and turn on medium high. You will want to stir/wisk for most of the time on this one. Once it boils it should be thickened.  (For us it didn’t seem to thicken as fast as I thought it would so I added 1/3 more flour which is how I came to 2/3 cup flour.)  Once it boils, reduce the heat and still stir for 1 minute, then add the margarine. It took longer for this to thicken then it takes for the pasta to boil so I would suggest preparing and setting aside.

Turn the veggies on to cook. Hopefully by now the water is ready for the pasta. If not then you get to wait until it is. If you are really good or you have a helper you could put the pasta in while stirring the sauce. Place the pasta in the water and cook for about 1 to 1.5 minutes less than the package calls for. When the veggies are done, drain and set aside.

While the pasta is cooking, combine the sauce, veggies and browned mince into a single pan and add the garlic. Place on a low heat to make sure it is heated throughout.

When you have cooked the pasta a little less than the package calls for, drain it and combine with the sauce. Carry to the table and Serve immediately. Basically the pasta will finish the final cooking in the time it takes you to get everyone sitting at the table and to say grace.

We hope your family loves it as much as our family did.

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Parasites and Allergies

Well, I first read about this not long after I got to Australia with the first research being published in the UK. I wondered then after I read the research how long before I heard about “alternative” health providers jumping on this and promoting it as a cure. In general good research takes time, but many have jumped on the initial theories and have started selling the cure. Well those alternative health people have been experimenting and now nearly 3 years later they are starting to pop up in the news.
Basically the theory is not that we lead a too clean lifestyle from dirt as was theorized a few years ago when we first had kids, but that we live a life devoid of parasites. Those parasites help the body keep from getting allergies. Here are two articles that I found recently on the subject:
I am not quite ready to go and infect our family yet, but I must think that these natural existing entities should be much easier to come by than $3000 for the infection. I will be watching this kind of research and wondering.

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Knowing God Personally released

The programmers on my team have put together a marvelous app for sharing the good news of Jesus with an iPhone. It is made to be shared. The app is called “Knowing God Personally” and is available for free now. Link to site:

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New Friends and snow

Thanks to mutual friends that I went to Purdue with, we have made some new friends in Australia. We took them to the snow on Saturday for a great day of playing in the snow. Such a novelty for us Americans to play in snow in August while all of our friends in the USA are baking in the heat. You can check out their pictures at:

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What happened to Allergy Block?

Our favorite allergen free food shop has disappeared. Their online site has gone offline and their physical storefront closed for a move but no signs of where they went. And we need some products. Ughh. Anyone know?

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I really need to start Blogging again

In lieu of blogging I have been posting things on my Facebook account. I really should start posting things on our blog.
We have a couple of new recipes and other thoughts.
But know that this blog is not dead yet.

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Allergen Friendly Cornbread

We made cornbread similar to how my wife grew up eating it in West Virginia. A good cast iron skillet bread with hearty crust. The other obstacle we faced was that the only type of cornmeal here in Australia we have found is Polenta which is a slightly grainier grade of Cornmeal and we have found NO Self-Rising Cornmeal.  However last nights pan turned out very well. So here is our Australia made USA Southern Cornbread Sans Dairy. Here is instructions/recipe. First you need a seasoned cast iron skillet.

We set our oven to it’s MAX temperature which is only 250C (482F) and let it preheat.

Mix up 1 1/2 cup Darifree Buttermilk and let set on table.

Place 1 heaping Tablespoon of Lard / Solidified Animal Fat in large Cast Iron Skillet (Frying Pan) and place in oven to heat.

While skillet is heating measure and mix the following:

2 cups of Polenta
2 1/2 (2.5) t Baking Powder
1/2 (.5) t Salt
1/2 (.5) cup Orgran Self-Rising All Purpose Flour (which primary ingredient is corn)

When the Skillet is sufficiently hot which takes about 10 minutes, using just a fork or wooden spoon to mix, pour in the Darifree Buttermilk until right consistency. If necessary add a little more Darifree to get right consistency. (This is really where Art comes in instead of science. It may take a couple of tries to get it right.)

IMMEDIATELY pour into the HOT cast iron skillet. You should hear a pleasant sizzle and see it bubbling/frying all around the sides. Place back into oven on lower rack and bake for 15 minutes until the outer edge looks a little browned, the top is dry and has a crack.

Then open the oven move the skillet to the top rack and change the oven to Grill / Broil (ie heat only from top element), leave the oven door cracked open and let it sit in there for 1 to 2 minutes until the top is browned a little more and pull out.  Then within another minute invert the pan over a large plate and the cornbread should fall out easily to the plate. Immediately and carefully cut the bread into pie shaped sections and place on table to eat.

Serving suggestions: Topped with Apple Butter, Eat with a bean Soup, Put Nuttelex or other Dairy Free Margarine on it, Crumble left overs the next moring and top with Darifree Milk like a breakfast porriage

When the skillet has cooled, just wipe it out and put it away. The Lard keeps it seasoned. My mother-in-law and my wife, keep 1 cast iron skillet for cornbread and NOTHING else is ever allowed to be made in it or face a stiff penalty.

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Updated Buttermilk

I realized I made a mistake on my Darifree Buttermilk recipe. I had put in 1 t / teaspoon instead of 1 T / Tablespoon on the Vinegar as called for in normal Sour Milk recipes.  So I amended it today: I just corrected the original entry.

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U-Choir is Back!

My alma mater is bringing back the University Choir!  That is wonderful. I have great memories and think of many of my friends from U-Choir over the years. And to make things better the come back page has a picture of one of the choir years I was in.  Of course it is so small it is hard to see all of the people in it to identify everyone.  Anyway congratulations Purdue Musical Organization on bringing back the U-Choir.

To bad I am no where near them to come and see a performance.

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