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.