I don’t know if you are freaky about baking powder or not. I am because I don’t like the aluminum factor. Some people are allergic to gluten, though, and need to make sure they have a gluten free baking powder. Now, Rumford’s is very good,and it is gluten free and aluminum free, but it can be expensive, comparatively.
Whether you are on a gluten-free diet, or just want to make your own baking powder this video is awesome, and the baking powder is excellent.
This post will go over onto the substitutions page so if you need it in the future …read more

Right. This was supposed to be a pie, because I had a mix for allergy-free pie crust. Let’s just say the mix didn’t turn out too well. So, as I’d already prepared the filling and didn’t want to leave it in the fridge overnight, it turned into a crisp.
If you are not allergic to wheat, eggs, or dairy, then by all means, try the filling in a pie. It’s absolutely delicious. For those of you that are allergic to those things, however… sorry, you’ll have to wait till I can come up with an allergy-free pie crust…
Apples, pears, …read more

Hmm… I am not too pleased with this. I used all shortening instead of half shortening and half butter, but that ought not have been the reason for it turning out the way it did; it does have a note saying that replacing the butter with shortening for a lactose-free pie crust is fine. I also used egg replacer, but I don’t think that would have been a problem…
Basically, it was too soft, and too sticky. I chilled it longer than it said to, and even left it in the freezer overnight, and it was just too soft to …read more

LOL well, what else do you call a cake flavored with orange zest? Dad gave it a 10, but Dad is Dad, so I waited for the verdict from the kids… Paco gave it a 9.5. Hey, that works for me. And mum loves it. So I guess you could say it’s another success. Happy!
1/2 cup wheat-free baking mix
1/2 cup almond meal/flour
1/2 cup rice flour
1/2 cup tapioca starch
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup oil
1 cup sugar
4 1/2 tsp Ener-G Egg Replacer + 6 tbsp warm water (= 3 eggs)
2/3 cup rice milk
1/4 cup fresh orange zest
Preheat …read more

1/2 cup almond meal/flour
3/4 cup rice flour
1/4 cup amaranth flour
1/4 cup garbanzo and fava flour
1/4 cup tapioca starch
1 tsp baking powder
1 cup packed brown sugar
1 1/2 cups water + 2 tsp
1/3 cup canola oil
1 cup dried apricots, chopped
1 cup raisins
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground freshly grated nutmeg
1 tsp baking soda
1 tsp salt
Preheat the oven to 325 degrees. Line standard 36 size muffin cups with muffin liners and set aside.
Whisk together the four flours, starch, and baking powder in a small bowl and set aside.
In a saucepan, combine brown sugar, 1 1/2 cups water, canola oil, …read more

I used to upload pics onto multiply and then link to them in my posts. But, apparently, some of them aren’t showing up anymore, because they’re OLD. (Or some other reason that I’m not going to research about multiply and servers etc. to explain. ) So. If anyone was having trouble viewing the pics on these posts, here they are, despair no more, and enjoy my mad picture taking skillzz. Muahahahahahaha…
Chocolate Peanut Butter and Jelly Sandwich Cookies
Pumpkin Pie
Allergy-Free Granola Bars
Chocolate Almond Logs
St. Therese’s feast day
August YFC Birthdays
MY wheatless eggless dairyless chocolate chip muffins!!!

Whew, long title.
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup + 2 tbsp applesauce
1/4 cup + 2 tbsp Earth Balance (whipped buttery [dairy-free] spread)
1 tbsp Ener-G Egg Replacer + 1/4 cup warm water (= 2 eggs)
2 tsp vanilla
3 cups uncooked old-fashioned rolled oats
3/4 cup wheat-free baking mix
3/4 cup rice flour
3/4 cup garbanzo & fava flour
1/2 cup almond meal/flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, combine the first 6 ingredients, beating …read more

that were never uploaded.
I’ve had a couple posts where I put “pics to be uploaded” and then I totally forgot about them… so here, I’ve fixed that.
Allergy-Free Turnovers
Peanut Butter Cookies

1 1/2 cup wheat free baking mix
2/3 cup brown rice flour
2/3 cup garbanzo & fava flour
1 1/4 cup almond meal/flour
1 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance (whipped [dairy free] buttery spread)
1/4 cup applesauce
1/4 cup oil
1 1/2 cups dark brown sugar
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
1 cup mini M&Ms
Preheat the oven to 400 degrees.
Combine the wheat-free baking mix, the three flours, baking soda, and salt in a medium bowl, and set aside.
In the bowl of an electric mixer fitted with a paddle, combine Earth Balance, applesauce, and oil. Add the sugar, …read more

I like salads in the summertime because they are quick, easy and often, do-ahead. This one is from an old favorite, Moosewood Restaurant Low Fat Favorites, and is surprisingly good. I say surprisingly because I do low fat kicking and screaming. I give up sugar much easier than I give up olive oil, mayo, bacon, and avocado. :/
  The recipe calls for Quinoa but you can substitute brown rice, barley, corn, or just about anything you like…
Quinoa is a mild grain…high in protien. I believe it is related to wheat but many people who cannot eat wheat can eat quinoa.  …read more