Description: This recipe has no wheat, gluten, milk, casein, corn, sugar or soy. It has optional nuts, and can be eggless if you pick an eggless mayo. This is really good for you if you pick a high quality mayonnaise with out a lot of junk in it, because it is a source of good fats and protein. Don’t eat a “low-fat” diet- fat does not make you fat, sugar and carbs do. So don’t worry about the mayo in this
This recipe is obviously not for those who are sensitive to sugar, but it might make this recipe happier for your family members who are not on the diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee/margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until sugar is
Ingredients: 1 1/4 cup sorghum flour 1/3 cup cornmeal ( or tapioca flour if you are avoiding corn) 1 Tablespoon sugar of your choice (we use maple) 2 teaspoons gfcf baking powder 1 teaspoon sea salt 2 large eggs, separated 1/4 cup coconut oil, melted, plus additional for brushing the skillet (or another oil of your choice) 1 1/2 cup rice milk, plus additional if needed (or water) 1 ripe banana, diced or mashed 1/4 cup walnuts, chopped Whisk together
Ingredients: 1/2 cup quinoa 1 cup water 1/4 cup diced apples, pears or applesauce 1/4 tsp. cinnamon Vanilla Rice Milk (or other milk substitute) Maple Syrup In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup. Makes 4 toddler or 2 adult servings. Adapted from
Ingredients: 2 cups Ozma Master MIX – an easy baking mix you can make yourself. Get the recipe here. 1 egg, beaten (or homemade egg substitute) 1 1/4 cup water or rice milk Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by spoonfuls onto a hot greased fry pan. (Use coconut, canola, or safflower oil.) Turn when bubbles appear on the surface of the cakes. Cook until well browned. Makes about 12-16 pancakes. For waffles add 1 Tablespoon oil to pancake
Description: This recipe has no gluten, casein, wheat, oats, rye, barley, corn, soy, or nuts. Ingredients: 2 c. sorghum flour 1 c. tapioca flour 5 t. baking powder 1 t. salt 4 T. sweetner of choice 2 eggs ( or flax “eggs”) 6 T. oil 1 t. vanilla (watch for allergens) 2 cups milk replacer (or water) 2 ripe bananas mashed, if phenols are an issue, use 1 jar Gerber pears) Instructions: Throw it all in a bowl, use regular
Gingerbread Pancakes Found on Joythebaker.com Significantly altered from the Gourmet Cookbook, and then adapted for allergens! It is mutating, like a lab created monster but it is still good. Ingredients: 3 cup sorghum flour 1 cup Tapioca 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons sea salt 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 3 Tablespoons molasses (not robust or black strap), or other sweetener of choice- we used agave syrup) 4 large eggs 4 cup
This is a great recipe for Christmas Morning or when having guests (or being a guest). Make them ahead of time and cook them when you are ready! Ingredients: 9 eggs 2 1/4 cups milk substitute (I like coconut milk, it is nice and creamy.) 1/3 cup maple syrup 1/4 cup sugar (optional) 1 1/2 teaspoons vanilla (watch for allergens) 3/4 teaspoon salt 12 pieces of your favorite GFCF bread. We like Food for Life and Enjoy Life brands. 1/4
Ingredients : makes 2 large bowls or 4 smaller servings of delicious gluten free porridge 2 cups water 1 cup quinoa flakes (Or whole quinoa, cooked to package directions, I have also used whole grain amaranth,millet, and cream of rice.) 1/4 tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate, or 1/2 cup sugar 1 Tbs. coconut oil 2 tsp. vanilla flavoring (watch for allergens) 1 tsp. flax seed oil (optional) Directions: 1. Bring water to boil in a 1-quart saucepan over medium-high heat.
Ingredients: 1 c. sorghum flour 1/2 c. arrowroot 1/4 c. tapioca flour 1 t. baking soda 1/2 t. salt 1/2 t. xanthan gum 1 T. honey or maple sugar 2 T. coconut oil (or oil of your choice) 1 T. (rice) vinegar with enough rice milk (or water) to equal 1 1/4 cups (as a buttermilk substitute) 1 t. almond extract (watch for allergens) Instructions: In a small bowl, mix together flour, baking soda, salt, xanthan gum, and sugar (if