Ahh, brownies. I love them. On their own or mixed with (wheat-free) vanilla ice cream, they’re the best. But, alas, once we learned of our food allergies, my old brownies were no longer useful.

Allergens: egg and soy

The recipe I followed is from Gluten-Free Girl;I’ll repost it here for less clicking around.

The recipe:

  • 8 tablespoons non-hydrogenated margarine
  • 4 oz of bittersweet (semisweet) dark chocolate. I used a dark chocolate bar from Ghirardelli.
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca flour

Cut the chocolate and butter into small pieces and place in a large metal bowl over a pan of boiling water. Stir until melted and combined. (Make sure to turn the heat down once the water is hot.)

Mix the eggs and sugar, then add in the vanilla and salt. Add in the flours then the chocolate/butter mixture. Pour into a greased 8 by 8 inch pan. Here’s where I did my “thing”– I sprinkled the top with both white and chocolate chips. Put in the oven at 400F for 25 minutes.

Brownie baking hint: Stir this mixture as little as possible and also wait until completely cooled before cutting!

The verdict: These? ARE GOOD. No, really. They’re really, really good. They taste just like how brownies should taste, though I can almost detect a teeny tiny bit of a bitter taste from the chocolate. Impress your gluten, dairy and wheat-free friends! Impress people who can eat whatever they want! I’ll most definitely make these again.


Yes! Another chocolate chip cookie recipe! Why? Well, because what is one person’s favorite is another person’s idea of junk. Also, I believe you can never have enough cookie recipes, even if they are all chocolate chip.

I found this recipe online; I had a few packages of Bob’s Red Mill Gluten Free All Purpose Baking Flour sitting around. So, I figured I might as well see what his recipe tastes like.

The Recipe:

Allergens: Soy

  • 1 2/3 cup Bob’s GF all purpose baking flour.
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 cup non-hydrogenated margarine
  • 3/4 cup brown sugar
  • 1/3 cup sugar
  • 2 tsp vanilla
  • 1 egg or Ener-G egg replacer (we used egg replacer)
  • 1 cup chocolate chips

Mix the margarine, sugars, egg replacer and vanilla in a bowl. Beat in all the dry ingredients and then the chocolate chips. Bake at 350F for 10 to 12 minutes. I suggest flattening the cookies about halfway as these, like many others, do not tend to spread.

The verdict:  The dough by itself did not taste good. In fact, it was borderline gross. It was hard to work with as it remained one big clump. Did not spread while baking, thus making very small cookies. Once cooked, they tasted better though I think there are other recipes out there that are tastier– though they aren’t gluten free.

Probably one of the better gluten-free and vegan recipes I’ve had so far. The cookies aren’t very sweet, though they are chewy with a bit of the graniness that comes with non-wheat flours.

So, you have to make dessert for someone with a wheat allergy. Wait. Step away from that plate of blueberries you plan on handing her while the rest of you dig into cake. Make this recipe instead. You do not need any fancy flours and the only thing you probably don’t have on hand is Ener-G egg replacer to make it Vegan.

But, if you don’t need to worry about eggs…you don’t even need that!

I found this recipe over here while searching for a wheat-free pb cookie recipe. This is so easy, so simple, I had to bring it over to share.

Allergens: Peanuts, possible egg

The recipe:

1 egg (or egg replacer)

1 cup sugar

1 cup peanut butter

1 teaspoon baking soda

1/2 teaspoon salt.

Mix all together in a bowl and then roll these into balls. If you make 36 balls like the recipe suggests, you must be making the smallest cookies in the world. Place in the oven at 350F for 12 to 15 minutes.

Hint: These did not spread for me, even though the recipe said they would. I took them out at 10 minutes, did my business with the fork by pressing them down and stuck them back in.

The verdict: This is a very crumbly cookie and doesn’t look like it would travel (or ship) that well, which is bad for me because that’s exactly what I planned to do with these. These are pretty good and if I didn’t know better, wouldn’t know they were lacking any ingredients.

Definitely one to keep on hand if you’re in a pinch.

Originally, I started this recipe because I wanted to find a more moister white cake. While I liked the other white rice cake on this blog, I thought it was a bit too crumbly for what I wanted.

So, I changed a few things around and tried sweet rice flour– an ingredient I couldn’t find many recipes using online.

Allergens: possible dairy or possible soy

The recipe:

1/3 cup plus 1 tablespoons canola oil

1/2 cup sugar

1/2 cup yogurt (either dairy or soy)

2 tsp vanilla

1 1/4 cup of sweet rice flour

1/3 cup sweetened coconut

1 tsp baking powder

Mix the sugar and oil in a bowl, then add in the yogurt and vanilla. Mix for a few minutes until it is well combined. Add in the flour, coconut and baking powder. Pour into a 9 by 9 greased pan and bake for 35 minutes at 400F.

The verdict: When I tasted the batter, I thought it was a bit grainy and extremely sweet. But, sweet rice flour IS grainy and uh…sweet. This cake has mixed results. My husband described it as “weird” in texture but said he loved it. The texture isn’t one that I love. It is chewy and dense. This cake is one that doesn’t rise well, which explains the density. It is also sweet, which became too much when pared with icing.  I highly suggest you don’t put much icing on this cake. That being said, it did taste good, it is just that the “weird” texture of it threw me for a loop. You could almost turn this into a “bar” treat, such as a lemon bar– perhaps dusted with a little powdered sugar or some fresh fruit?

When I first started going without wheat, I went to a Whole Foods to “get some flour.” Once I got there, I quickly realized I should have done my homework. There were about one zillion types of flour, which I soon found out (once I was home) did different types of things.

That’s right. All non-wheat flours are not the same. Here are the ones I keep on hand, which it seems that I use most often.

  • Spelt
  • White rice flour
  • Brown rice flour
  • Barley flour
  • Gluten-free all purpose mix (though I have to say I wasn’t thrilled with the outcome of cooking with it.)

Personally, I don’t think that keeping soy or potato flours on hand is necessary. Soy has such a strong taste and smell that you’ll hardly reach for it. Potato flour, at least for me, has been pretty hard to find. I do have potato starch, but rarely use it.

I also recommend keeping rolled oats (for oatmeal) on hand. You can put them into a food processor to make oat flour! That’s double duty, which is my kind of thing. While you’re at the store and in the mood to spend some cash, look into Arrowroot powder and Xanthum Gum. We have Arrowroot, which is a thickner, but I did not buy the Xanthum because of the price. I might eventually, but if you rarely have a chance to get to a specialty store, I’d suggest keeping some on hand.

Tell someone you can’t have wheat and they’ll most likely look at you and say “What do you eat?” Honestly? Right now, it is a lot of string cheese and apples. I have used Pamela’s Wheat-Free Bread Mix before and loved it. But, like many specialty items, it is expensive (I want to say $5 for a bag). It was a great bread, but not one I could use to make a sandwich.

So, I started looking online to find a bread I could make myself…from scratch. This takes quite a few ingredients, but if you’re a wheat-free baker, you should get used to having these on hands. I do have to tell you that I found the recipe here, but figured I’d give my take on the product.

Allergens: Soy (The recipe calls for egg, but I used an egg replacer.)


2 teaspoons granulated sugar

1/2 cup warm water

1 package active dry yeast (or 2.25 teaspoons if you buy in bulk)

1 1/4 cup water

1/4 cup non-hydrogenated vegetable shortening

1 cup brown rice flour

2 cups white rice flour

1/4 cup granulated sugar

4 teaspoons of Xanthum Gum (or, if you’re cheap like me, 1 tablespoon of dry pectin)

1/3 cup soy powder (can use 2/3 powdered milk if you can’t have soy)

1.5 teaspoons salt

2 eggs

Dissolve the 2 tea. sugar and 1/2 cup water in a small bowl. Pour the yeast on top and mix, otherwise it rises REALLY slow. Set aside for 10 minutes or until it is really foamy.

Combine the water and shortening in a saucepan until it melts. Set aside until it is lukewarm.

Combine the dry ingredients in a mixing bowl, then add the yeast. Blend and then add the shortening/water mix. Blend again. Add in the eggs or your egg replacer.

At this point, you should knead the bread for a few minutes. If you’re like me and have never kneaded bread in your life, here’s a little primer on how to do so. Let me point out that you SHOULD NOT knead bread on wax paper. It just doesn’t work. Do it on your counter top or on the table.

Place the dough in a warm place (anywhere here in Texas is warm!) for about an hour, letting it double. For some reason, mine didn’t double. Place your dough in greased pan(s) about 3/4 full.

Cook uncovered at 400F for 10 minutes. Cover with foil and bake for 50 more minutes.

The Verdict: My bread didn’t rise, thanks to my not kneading it enough. KNEAD YOUR BREAD, PEOPLE. Otherwise, it tasted pretty good…though I think it could have been a tad sweeter. I’d like to try it again, though I’d add a bit more sugar and knead the ever-living daylights out of it.

Since I live in Texas, eating Tex-mex is as normal to me as walking. I love Mexican food and would eat it all the time, if I could. While I like a corn tortilla on a hard taco or enchiladas, I am not a fan of the corn tortillas on their own.

I am a tortilla snob.

Part of the problem with having multiple allergies to deal with is that you often end up having to make a lot of your food. For me, that includes “flour” tortillas. I found a recipe for flour tortillas and then started changing it for my needs.

Allergens: Soy


1 3/4 cup white rice flour

1/8 cup soy flour (gives the tortillas a bit more flavor)

1/4 cup brown rice flour

1/4 cup potato starch

1 teaspoon salt

2 teaspoons baking powder

1 tablespoon non-hydrogenated shortening

1 cup warm water (add more if needed)

Combine the flours, salt and baking powder. Add in the shortening and mix with a fork or your hands. Slowly add in the water. In theory, you are supposed to have a dough that is soft but not sticky. That didn’t happen for me. I kept adding more flour and more water and it just didn’t work. It never got non-sticky and soft. My suggestion is to mix the ingredients and add water until it is the consistency of cake batter. If the mixture is too watery, I’d add in a bit more of the brown or white rice flour but NOT the soy.

Remember, this is a learning process for all of us!

Heat up a pan without any oil. Get a ladle and pour some batter on the pan like you would to make pancakes. Here’s the trick that worked for me: Start slowly and spread the batter out with your ladle to make it as thin as possible. I found that when I made several “puddles” on the ladle (close together) and then used my ladle to connect that it worked well. Flip when the bottom is turning brown.

Verdict: These are not traditional “flour” tortillas, due to the alternative flours used. We joked that they were pancakes, though they did have the taste of a flour tortilla. My husband enjoyed them and requested more. They also taste good heated up with some “butter” on them. I will be remaking this recipe soon, so I might be re-tweaking it.