Wednesday, December 29, 2010

New Year's Appetizers Ideas- Eating Allergy free

photo by cohdra

  • Pinwheel sandwiches---using flatbread and our favorite lunch meat and toppings.
  • Meatball clouds --- using JoAnn's Italian bread dough, roll it out and place a cooked meatball in the center, and if you can have cheese, you can add that.  Pinch the dough together and bake on a cookie sheet for 15-20 minutes.  Serve with mariana sauce for dipping.
  • Shrimp ring
  • Black bean dip
  • Martha Stewart's salsa-fresca
  • Egg Rolls with Thai Chili dipping sauce
  • Hot wings
  • Mini bites on skewers: Fruit kabob's, Salad on a stick (lettuce, cherry tomato, red or green pepper, cucumber, broccoli, etc. and drizzle with Italian salad dressing), Chicken or shrimp kabob (marinated chicken or shrimp with Greek seasoning and olive oil and, onion, and green pepper.  Grill on indoor grill.)
  • Sushi
  • Chocolate fondue---using our favorite chocolate and coconut milk.  Skewer fruit, marshmallows, gf sponge cake ( I use Cybele Pascal's recipe).
photo by gracey

Tuesday, December 28, 2010

GF Baked Mini Doughnuts

I have newly acquired two mini doughnut pans and a doughnut maker.  Now that I have all the gear my search for a good recipe started.  I searched the internet and found several recipes that were basically all about the same.  There were minute differences (a different combination of cinnamon, nutmeg, and allspice or slightly more liquid.  One recipe used brown sugar instead of granulated sugar.)  Here is the basic generic recipe that I gathered and they were really delicious.  Just like the movie ---they were Gone in 60 seconds!

Dry Ingredients:
  • 1 cup of GF Flour Mix (add 1/4 tsp xanthan or guar gum if not in the flour mix)
  • 1/2 tsp baking soda* ( see note)
  • 1/2 tsp baking powder*(see note)
  • 1/2 tsp salt  
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • *NOTE:  add the baking soda and powder if your GF flour mix does not contain some sort of leavening agent.  Omit baking soda and powder if it does.  
Wet Ingredients:
  1. Combine all the dry ingredients until well mixed.  
  2. In a bowl mix sugar, egg replacer or pumpkin, shortening, and vanilla extract until they are smooth with no lumps, about 2 minutes.
  3. Alternate, adding the flour mixture and the dairy free buttermilk. Beat until the mixture is smooth, like a slightly thick frosting about 2 minutes. 
  4. Spoon batter into a pancake pen or a plastic sandwich bag, snip off a corner.  Fill the ungreased mini doughnut pan until it is almost full.
  5. Bake at 350 degrees for 8 minutes.  Remove from the oven.  Invert pan and gently tap the pan to dislodge the doughnuts.  Move the doughnuts to a wire rack to cool.  
  6. Dip the cooled doughnuts into your glaze and add toppings. 

  • Chocolate Glaze ---melt Enjoy Life Foods Semi-Sweet Chocolate Chips and a little oil, heat in the microwave and stir every thirty seconds.  ( I usually don't measure the ingredients for this glaze, but I use roughly 1/2 cup of chips and 1/2 tsp of oil)
  • Vanilla glaze --- 1/2 cup confectioner's sugar, 1 Tbsp dairy free milk, 1/2 tsp vanilla extract.
  • Chocolate Coating --- if you can tolerate dairy you can use candy melts and dip the whole doughnut when completely cooled.
  • coconut, sprinkles, cinnamon sugar, chopped peanuts
Note:  I used the Cybele Pascal GF Flour Blend and added the xanthan gum.  The recipe is located under flour blend. 

Gluten Free Creations Website

By: lisafanucchi

     I found this website while surfing the internet  It was not one that I was familiar with, but as with all things allergy free, I took a peeksie to see if they had anything of interest that would fit the multiple allergies that I have in my family.  I found bagels that were gluten free, dairy free, egg free, and corn free.  (Big to-do on the egg and corn free).  Of course with all things gluten free, they are pricey, but still it was a nice surprise to see if I was made of money that someone made a bagel that all of my kids could eat.
     Just to see if they would be worth the price, (4 bagels for $7.99),  I set off to read reviews of what other people have said about their products.  I read about them on Urbanspoon and  In both places they rated between four to five stars.  I would love to order from them but they are in located in Arizona.  For me who lives on the east coast, the price of shipping was outrageous---double the amount of what I actually ordered!  (Did I mention that I wasn't rich.)
     I am quite bummed that I can't test out their Herb bread, it received rave reviews.  However, maybe some of you that live out that way, can give them a try and let me know what I am missing.  

Friday, December 17, 2010

GF Stollen

     I have never made a stollen, and this is my first attempt.  The only stollen I have ever eaten has been a local store bought one.  I really enjoyed this one, and my kids certainly did, obvious by the picture of my final picture.  I adapted this recipe from Betsy Oppenner.  You can find the original  recipe here if you want to review it here.


Preparing the fruit:
1/2 cup mixed dried fruit of your choice
1/2 cup raisins 
1 1/2 Tbsp of orange juice

For the yeast mixture:
1/2 Tbsp active dry yeast
2 Tbsp  warm water (110 degrees)
1/3 cup warm milk (110 degrees)
1/2 tsp honey
1/4 tsp guar/xanthan gum

For the dough:
2 1/2 Tbsp honey
Ener-G Egg Replacer  egg (prepared according to package)
1/2 tsp orange zest
1/2 tsp salt
1/4 tsp nutmeg
1/4 cup walnuts chopped
1 1/2 cup to 2 cups Cybele Pascal's Gluten Free Flour Mix (+ a little extra)
3/4 tsp guar/xanthan gum

For Filling:
2 Tbsp extra virgin olive oil
2 tsp ground cinnamon
3 Tbsp granulated sugar

For Topping:
1/2 cup confectioner's sugar


Preparing Fruit:
Cover the dried fruit with boiling water and cover.  Let sit for two hours.  Drain and blot with a paper towel to remove any excess water.

Preparing the yeast mixtures:
In  a medium bowl, sprinkle the yeast on the warm water.  Heat the milk to 110 degrees ( I put my milk in the microwave for about 30-45 seconds. Stir and check the temperature with thermometer.) and add it to the yeast.  Add the honey and 1/2 cup of flour that has the 1/4 tsp of guar gum stirred into it.   Stir the mixture until the flour is just moist.  Let rise for 30 minutes.  It will get bubbly. 

Preparing the dough:
In a stand mixer add the drained fruit, honey, egg replacer, shortening, zest, salt, nutmeg, walnuts, yeast mixture, and 1 1/2 cups of the flour.  Using the paddle attachment, beat the mixture on low for 2 minutes.  Gradually add the remaining flour a 1/4 cup at a time until the dough begins to pull away from the side of the bowl.  Change to the a dough hook and continue to add flour 1 tablespoon ( this would be the extra flour if your dough has not of yet pulled away from the side of the bowl) at a time until the dough just begins to clean the bowl.  Knead on medium for 4 minutes. 

Place the dough in an oiled bowl and turn so that the dough ball is coated with oil.  Cover with towel and let rise for 1 hour.  The dough ball will rise slightly.

Shaping and Filling Dough:
Line a baking sheet with parchment paper.  Lightly oil it.  Roll out the dough into a 9x13  rectangle.   In a small bowl mix oil, cinnamon, and sugar.  It will make a wet sand mixture.  Spread across the dough. 
Fold the dough lengthwise in half,  bringing the dough to meet in the center.  Pinch center and ends  to help the loaf keep its shape during baking.

Preheat oven to 375 degrees.  Bake for 20-25 minutes or until the internal temp is 190 degrees.  If it appears to be cooking to fast, turn it down 25 degrees and continue cooking and monitoring it.  Remove from parchment and place on a rack to cool. 
Before Serving:
Sprinkle generously with confectioner's sugar. 
Photo by mconners
This is where the picture of my finial stollen would go, if it hadn't been for my kids who ate it all before I could take the final picture!  I didn't even get a chance to get the confectioner's sugar on!

  •   With using your own dried mixed fruit instead of mixed candied fruit, you can control sulfites, or  other additives.   I used dried cranberries and apricots in my loaf.
  • You can also make a powdered sugar frosting if you don't want powdered sugar on top.
  • The original recipe also offered the variation of using a marzipan filling instead of a cinnamon sugar one.  

Making a cookie cone

  I had mentioned before in one of my cookie recipes that at Christmas time we make cookie cones for friends and neighbors.   Here is how I make the cones that I place our cookies into.

Cut a piece of poster board into a shape of square.  I use anywhere from a 12 inch to 14 inch square.
Next, you use your favorite wrapping paper.  Cut a square of the paper bigger than your poster board square.  Cut out the corners as shown below.

Fold up each side and tape down with clear tape.  You can also hot glue if you want.  I personally use tape. 
Now you will begin folding the sides over to form the cone.
Fold again.
Tape that fold down.  ( I use heavy duty clear packing tape.)

I stuff the bottom with a fancy napkin and fill with a variety of cookies.  

NOTES:  These cones can be jazzed up quite a bit.  Originally, I saw these with velvet fabric and a tassle on the tip of the cone.  It was also trimmed at the top of the cone with fancy trim.  So, you can make these as fancy or as simple as you want.  

GF Sugar Cookies

What Christmas is Christmas without sugar cookies.  I don't have my own recipe for sugar cookies, but I do have a favorite recipe.   Living Without Melt in Your Mouth Sugar Cookies.    I like this one because I can make it corn free, egg free, dairy free, gluten free, and soy free.   Enjoy!
Photo by Ladyheart

Sunday, December 12, 2010

GFCF Allergy Free Gingerbread Cookies

     This is my favorite recipe for gingerbread cookies because it doesn't have a strong ginger-molasses taste.  It is much milder and not as spicy as some recipes.  If you like a milder cookie give this one a try.             Also, we make gingerbread families in our house instead of gingerbread men.  Enjoy!

Free of: Gluten, Dairy, Soy, Egg, Corn, Nut

1 1/3 cup GF all purpose flour ( I use Cybele Pascal's Flour Mix)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup packed light-brown sugar
1/4 cup maple syrup
1/4 cup canned pumpkin


  1. In a medium bowl combine the flour, guar/xanthan gum, baking soda, cinnamon, ginger, allspice, cloves, and salt.  Stir until well blended.
  2. In a mixing bowl (I like to use my Kitchen Aid) beat the shortening, brown sugar, and syrup until it fluffy.  Add the pumpkin until it is incorporated. 
  3. Gradually add the flour mixture.  Blend on a level 2 on a Kitchen Aid or a mix setting on hand beaters for about three minutes.  
  4. Gather the dough to form a ball and place in plastic wrap and chill for 15 minutes. 
  5. Lightly flour your work surface with sweet rice flour, and roll out the dough to 1/4 inch thick.  Cut your shapes.  Transfer to a lightly greased cookie sheet.
  6. Bake in a preheated oven that is 350 degrees for 11-15 minutes.  Let rest on pan for 5 minutes before removing to a plate. 
  7. Makes approximately 12 gingerbread families.  If you make them as gingerbread men, you should get approximately 2 dozen cookies. 
Frosting to Drizzle:
If you would like to drizzle frosting on your cookies, this is the recipe that I use:
1/4 cup corn free powdered sugar
2 Tbsp coconut milk
Dash vanilla extract

Beat with a beater until smooth.  Add a dash of vanilla extract, beat again.
Use a spoon and drizzle over the cookies.

Friday, December 10, 2010

GF Chocolate Marshmallow Cookies

This year we added these cookies to our Christmas cookie list.  These cookies remind me of the Pinwheel cookies that they sell in the store. 

Free from:  Gluten, Soy*, Dairy, Corn*, Egg, Nuts

12 of your favorite not to sweet GF biscuit type cookies or GF Shortbread Cookies *
Half the recipe of homemade marshmallows*
8 oz. of bittersweet chocolate, chopped
2 Tbsp oil

  • Top each shortbread cookie with a 1 inch ball of marshmallow.   Let it sit for 10 minutes.
  • Combine the chocolate and the oil in a microwave safe bowl.  Microwave on high for 1 minute intervals until it's melted and smooth.
  • Dip the cookie into the chocolate until it is well coated.  (I used my fingers here.)
  • Place on a cookie sheet and refrigerate until they set.  About one hour.
Shortbread with homemade marshmallows on top.
  • I have posted a shortbread recipe that you can use if you need a soy, corn, egg, dairy, gluten free cookie.  
  • I have not tried this as a substitute, but wondered if you could use Suzanne's Ricemellow Creme, Marshallow Cream Non-Dairy Substitute .  If I tried it, I think I would top the cookie with the ricemellow and then put in it the refrigerator for at least fifteen minutes, or until firm before dipping in the chocolate. 

Tuesday, December 7, 2010

GF Shortbread Cookies

I found this cookies recipe on  It is by Nana Lee.  The recipe not only got rave reviews but it also gave suggestions for making a crumb crust that looks great as well using this recipe as a base.
I used this recipe as the cookie for my GF Chocolate Marshmallow Cookies.

Free of: Gluten, Dairy, Egg, Soy, Corn*, Nuts

1/2 cup of cornstarch or arrowroot starch*
1/2 cup of confectioner's sugar*

  1. Sift the starch, sugar, and rice flour together.
  2. Add the shortening.
  3. Mix with hands until soft dough forms.  Refrigerate one hour.
  4. Shape dough into 1" balls.
  5. Place about 1 1/4 inches apart on greased cookie sheet.
  6. Flatten cookies with lightly floured fork.
  7. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned. 
  • The original recipe called for rice flour, so feel free to use your favorite rice flour.  I used the Authentic Foods Brown Superfine in mine.  
  • Also, be sure if you are going corn free to use the arrowroot starch and corn free confectioner's sugar. 
  • Variations:  Form balls as above.  Roll in finely crushed corn flakes or crushed nuts.  Press top of ball with thumb.  Add a dab of jelly.  You can also mix 2 Tbsp finely chopped citrus pell and/or finely chopped nuts and flatten with lightly floured fork. 

GFCF Snickerdoodles

Another one of our staple cookies at Christmas time is the snickerdoodle.  I just love the way the cinnamon fills the air.

Free of:  Gluten, Dairy, Egg, Soy, Corn*, Nuts

1/2 tsp Xanthan Gum or Guar Gum*
1/2 tsp baking powder
1/8 tsp salt
3/4 cup sugar
2 Tbsp sugar
2 tsp cinnamon

  • Preheat oven to 400 degrees.
  • In a bowl sift flour, xanthan/ guar gum, baking powder, and salt.  
  • Cream the shortening and sugar together until fluffy. 
  • Beat in egg replacer.
  • Beat in half the flour into the sugar mixture.  Beat in the second half, until well mixed.
  • Pinch off small pieces of dough and roll into marble sized balls.  
  • In a small bowl mix the cinnamon and sugar.  
  • Roll the balls in the cinnamon sugar mixture and place on an ungreased cookie sheet, about 2 inches apart.
  • Flatten with the bottom of a glass.  
  • Bake at 400 degrees for 4 to 6 minutes or until lightly brown.  
  • Let the cookies cool on the sheet for 5 minutes before removing them.  

Sunday, December 5, 2010

Quick Dairy Free Egg Nog Shake

I noticed new in our Grocery store Rice Dream Rice Nog, 32 oz..  I decided for a quick treat and a thicker drink that we would make an eggnog shake.  

1 pint size of your favorite dairy free vanilla ice cream
1 carton of Rice Dream Rice Nog

In a blender, place the pint of ice cream and add about 1 cup of rice nog to begin with.  Blend and add more rice nog until it is the thickness that you desire.   I like mine where you can drink it through a straw. 


GF Candy Cane Cookies

     This is one of our families favorite Christmas cookies.  We have always made Christmas cones and delivered them to our family and friends, and this is the cookie that always gets the most requests.  People always say that they could have use more candy cane cookies in their cones.
     The recipe comes from the back of a bag of Wonder Flour that my mom cut out in the 70's and it is the recipe we have used every since.  I made substitutions for our allergies and am pleased to say that they taste just like the ones from my childhood.

Free of: Gluten, Egg, Soy, Dairy, Corn*

1 cup sifted confectioners' sugar*
1 1/2 tsp almond extract
1 tsp vanilla extract
1 tsp xanthan or guar gum
1 tsp salt
1/2 tsp natural red food coloring

Mix shortening, sugar, egg replacer, and extracts together thoroughly.  In a medium bowl, mix flour, salt, and xanthan/guar gum.  Stir in half of flour mixture into the shortening mixture.  Work remaining flour in with your hands until the dough holds together.  Divide dough in half and blend one half with the red food coloring.  Pinch off quarter size balls of each color of dough.  Roll into about 4" strips. 

 Roll them back and forth on lightly floured board.  The dough will be tender.  Place strips side by side, pressing them together and twisting like a rope.  You will have to do this carefully.  Continue to twist and press to keep them together.  (Also, complete the cookies one at a time.  If you make all the strips first and then go back and twist them, the dough may become to dry to twist successfully.)  

Place on an ungreased baking sheet.  Curve top down to form the handle of the cane.  Bake at 375 degrees for about 9 min. or until they are lightly browned.  Let sit on the baking sheet for 5 minutes to cool, before removing.  Makes a little over a dozen.

  • Don't scoop the GF Flour Mix if you are going to use Cybele's recipe.  Spoon it into the measuring cup to avoid using too much flour.  
  • I did use 1/2 tsp of natural red food coloring and I don't think the picture even picked up the faint pink color.  If you want more of a red color I would suggest rolling them in the India Tree Nature's Colors Raspberry Red Decorating Sugar  before twisting them.  I have NOT tried this yet, it was something I was thinking about, to give them a more vibrant color when I make them for friends.  
  • When I made these cookies, I used only vanilla extract (2 1/2 tsp) and they tasted more like a shortbread without the almond extract.  So, if you are allergic to nuts you can forgo the almond extract, use just vanilla and they are still super yummy.
  • Make sure that your confectioners sugar is corn free.  You can easily make your own here.
  • My mom always crushed peppermint candy and sprinkled the tops of the cookies.   You can buy allergy free candy canes Pure Fun Organic Candy Canes, 6-Ounce Boxes (Pack of 6) if you like peppermint and wanted to do the same.

GF Cherry Icebox Cookies

Free of:  Gluten, Soy, Dairy, Egg, Nuts*


  1. In a bowl combine flour, baking powder, salt.  Set aside.
  2. Pat the cherries between paper towels to remove excess liquid. 
  3. In a bowl beat together shortening and sugar until fluffy.  Add in the egg and vanilla extract.
  4. Add the flour a little at a time to the creamed mixture.  Beat well between each addition.  
  5. Stir in the cherries and nuts.
  6. If the dough is sticky or wet, add 1 Tbsp of all purpose flour at a time. (I had to add 2 Tbsp to my dough).  
  7. Cover and chill the dough for two hours.
  8. Shape the cold dough into two logs and roll the logs in the red decorating sugar.  Wrap in waxed paper and chill for one more hour.
  9. Set the oven to 400 degrees.  Lightly grease your cookie sheets. Cut the cookies in 1/4 inch slices. Cook for 8-10 minutes.  Let them rest for one minute on the cookie sheet before removing.   Makes approx. 2 1/2 dozen. 
Logs rolled in decorator sugars.
**When you measure out Cybele's flour, use a spoon to avoid packing the flour, causing you to use too much flour.
Note:  If you are looking for Tillen Farm Maraschino Cherries in smaller quantities you can order from the Natural Candy Store

Monday, November 29, 2010

GF Apple Latkes

Free of:  Gluten, Eggs, Dairy, Soy

Inspired by Nigella Lawson from the Food Network, I made a gluten free version of her Apple Latkes recipe.  I have never had an apple latke before but now my family is hooked!  I found that in other recipes for latkes there is usually quite a bit more sugar used in the pancake itself.   With this recipe you add the sweetness with the maple syrup or the confectioners sugar.



  1. Combine the flour, xanthan or guar gum, baking powder, baking soda, cinnamon, and sugar together in a bowl and set aside. 
  2. Peel and core the apples.  Grate the apples and set aside.  Use the largest holes on the grater.
  3. Make a well in the flour.  Add the yogurt, egg replacer and apples.  Fold together until the batter is just mixed.   
  4. Pour enough oil in a skillet to come up about a 1/4 inch up the side of the skillet.  Heat oil until hot.  Drop soup spoon size dollops into the hot oil and flatten the batter with the back of the spoon.  Cook 1-2 minutes on each side.  They will be golden brown.  
  5. Remove from oil and let them drain on a paper towel lined plate.  Serve with maple syrup or powder sugar.
* When you measure out Cybele's Pascal's flour, use a spoon to fill the measuring cup.  This avoids the packing of the flour.

Friday, November 12, 2010

GF CF Pumpkin Gingerbread

Free of:  Gluten, Soy, Dairy, Nuts, Eggs

This is an nice twist on regular gingerbread.   I modified this recipe from one of my favorite sites to make it allergy friendly.


3/4 cup white sugar
3/4 cup brown sugar
1/2 cup oil
1/3 cup water
Ener-G Egg Replacer   eggs made according to directions
1 cup canned pumpkin
1 tsp vanilla extract
1 tsp ginger
1/4 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 3/4 cup Cybele Pascal's Gluten Free Flour Blend *
1/2 tsp xanthan or guar gum
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder


In a mixing bowl, beat sugar, oil, egg replacer, and water.  Beat until well blended.  Add in pumpkin, vanilla extract, ginger, allspice, cinnamon, cloves, nutmeg, and beat until well blended.

In a separate bowl, combine flour* (be sure to spoon the flour into the measuring cup and level, instead of scooping the flour straight from your container), xanthan or guar gum, baking soda, salt, and baking powder.  Stir so that all the ingredients are well blended.  Add the dry ingredients to the pumpkin mixture.  Beat mixture just until all ingredients are incorporated.

Pour the batter into a lightly greased 8x10, or rectangular pan.  Cook at 325 degrees for 45-50 minutes.  Check with a toothpick, and cook until the toothpick comes clean.

Wednesday, November 10, 2010

Dairy Free, Gluten Free, Soy Free, Rice Free Blueberry "Yogurt"

Free of: Gluten, Dairy, Soy, Corn, Eggs

It seems like a strange concept --- yogurt that isn't made from some sort of milk.  Well, here is one that has no dairy, no where.  The recipe comes from the Hallelujah Acres website.  I have to say, it was actually pretty good, which I thought was surprising given the limited number of ingredients.  I am planning on trying it with strawberries next and making a plain version so I can test it in a muffin recipe.  I know the avocado may be a turn off for some people, but I would suggest giving it a try.  I was pleasantly surprised.  


1 cup blueberries
1 avocado (medium size)
2 Medjool dates (pitted and cut into smaller pieces)
*Optional:   Add agave nectar to taste (to sweeten) and a teaspoon of vanilla extract


Place all the ingredients in a blender and blend.   Add enough water to obtain desired consistency.  Remove from blender and stir in whole berries if desired.

There is a lot of room to experiment with this recipe.  I was thinking you could thin it with coconut milk, to change up the flavors.  I also use a Progressive Veggie Greens powder that you could easily add to the yogurt.  Adding a probiotic is another option to add good bacteria to your diet.  

Notes:  I tried using strawberries (homemade strawberry jelly actually) and while it tasted good, the looks of it left something to be desired.  The greenish hue of the avocado is stronger than the redness of the strawberry.  So, it may not be something your kids would want to try because of its color.  

Friday, November 5, 2010

GF CF Egg Free - Pumpkin Pie Recipe

Free of Gluten, Dairy, Egg, Soy, Corn*

It is that time of year when pumpkins are all around and cooking a fresh pumpkin pie calls to me.  This is my favorite crustless pumpkin pie recipe.  I hate the fuss of making a GF pie crust, and usually just don't have the time.  The one bowl mess and clean up is a real plus with this delicious recipe.  

I got this recipe from the Gluten Free Goddess when I first started cooking gluten free.  I want to thank her for allowing me to reprint her recipe here.  Check out her website if you get a chance.  It is a great one!  


1 14 or 15-oz can pumpkin
1 1/2 cups Hempmilk, Original, 32 oz. or coconut milk
2 teaspoons vanilla extract
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer 16 oz (454 g) replacer
3/4 cup brown sugar
1/2 cup buckwheat flour or sorghum or favorite all purpose flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon guar* or xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg

Preheat the oven to 350 degrees F.  Lightly grease a 9-inch glass pie plate.

In a food processor bowl or a blender with horsepower ( I use a Vita-Mix 1300 TurboBlend 4500),
place all the ingredients in your food processor or blender in the order above.  Blend until it is smooth, scraping the sides of the processor if necessary. 

Pour into the pie plate. Bake in the center of the oven for 1 hour or until the pie gives a little when touched lightly.  The center should be set but not wet.   The pie will rise while it is cooking and deflate as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. 

Makes 8 slices.


  • When pumpkin is readily accessible, I like to use 2 cups of fresh pumpkin instead of the canned.  I have even used a combination of squashes to make this pie.  I used 2/3 cup of acorn, 2/3 cup of butternut, and 2/3 cup of fresh pumpkin.  
  • I also like to use the Cybele Pascal's flour mix.  I like to omit the 2 tablespoon of tapioca starch and add 2 more tablespoons of the flour mix.
  • I like mine completely chilled before serving, so make my pie a day ahead.

Monday, November 1, 2010

Onion Strings

Free of:  Gluten, Dairy, Soy, Corn, Eggs

I love, love, love onion rings! My absolute favorite is Popeye's, but who can eat that if you are living allergy free!

My sister (who is a Pioneer woman fan) is always trying out the Pioneer's Woman's recipes from her latest cookbook, and turned me onto this onion strings recipe.   Because it is such a simple recipe with few ingredients, it is easily adapted to be gluten/dairy free.  I love this recipe! And it faintly reminds me of Popeye's onion rings.  Thanks Pioneer Woman!

Note: If you would like to see the recipe step by step, check out The Pioneer Woman's site.  Here is the link with her gorgeous pictures


  • 1 whole Large Onion
  • 2 cups rice milk mixed with 2 tablespoons vinegar (dairy free buttermilk)
  • 2 cups  Cybele Pascal's Basic Gluten Free Flour Mix (just scroll down to the bottom after clicking the link)
  • 1 Tablespoon (scant) Salt
  • ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
  • 1 quart (to 2 Quarts) Your Favorite Frying Oil ( Safflower, Vegetable etc.)
  • Black Pepper To Taste

Preparation Instructions

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.

Here is Ree's website if you would like to visit for more cooking recipes
And if you have a family member that isn't allergy laden like ours, my sister will attest that it is a very good cookbook.

Tuesday, October 19, 2010

Hot GF Deli Sandwich


     I have been trying new ways to use my Joan's Italian bread dough.  Here is another one that we did today as a quick meal.   Surprisingly, all eight kiddo's loved it!

I rolled out the bread into a rectangle.

First,  I brushed the bread with Wegman's basting oil ( Wegman's basting oil which contains grapeseed oil, canola oil, parsley, thyme, and garlic. Using a garlic infused oil and sprinkling the parsley and thyme would be a good substitute.)
 Second,  add your favorite deli meat, we used turkey and ham.  Add cheese if you are allowed (we used buffalo mozzarella here), and add mustard if you like things a little tangy.   

Lastly, fold each long end towards the center and pinch the ends shut.  Brush the outside of the dough with olive oil.

Bake at 425 degrees for 20 minutes.  
Let it cool down and Enjoy!

**Note:  My kids are allergic to cows milk and goats milk.  We have not seen any allergy to buffalo milk.   We buy our buffalo cheese from our local Wegman's, making sure that it comes from Italy and only from buffalos.  Caution - don't faint from the cost.  It is expensive no matter where you buy it.  At least if you can buy it locally, there is no shipping cost. 

My favorite GF cornbread recipe

Free of:  Gluten, Dairy, Soy, Nuts

My favorite recipe for cornbread that I have found on the internet comes from one of my favorite blogs, The Gluten Free Girl.  I believe she revised her recipe and it is now called Cornbread on a cold night.   I use a recipe that is an previous recipe from her blog.

1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup of potato starch
1/4 cup of sweet rice flour
1/4 cup sugar ( I use 1/2 cup)
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthun gum
1/4 cup shortening ( not butter) (I use 5 tablespoons Spectrum* or Earth Balance)
2 large eggs ( I use 2 egg whites)
1 cup milk ( I use rice milk)
1 cup yellow cornmeal

Combine the flours by sifting them into a large bowl.   Add the remaining dry ingredients and stir.

Cut the shortening into the flours, the way you would when making a pie dough.  You should end up with walnut-size pieces in a sandy flour.

Combine the egg whites and milk in a small bowl.  Make a well in the center of the dry ingredients and pour in the liquid.  Stir with a rubber spatula until everything is combined.  

Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. 

Pour into a greased 9x9x2 inch pan.  Slide it into the oven.  Bake at 425 degrees for 20 - 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean. 

I like to brush oil on top and dust with sugar while it is still hot.

By the way Shauna has a new cookbook out. Congratulations to her!!  I have liked her blog for years!  I find her recipes easy to convert and more importantly-- tasty!