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Smooth & Creamy Gluten Free Dairy Free Ice Cream—No Machine!

Sweet Potato Turkey Meatballs (gluten &, dairy free)

Sweet Potato Turkey Meatballs - moonfitness.net

moonfitness.net

spinach pancakes (vegan, gluten-free, dairy-free and can be used like bread for sandwiches!)

spinach pancakes

spabettie.com

Grain-free Butternet Squash Pizza Crusts (GAPS, Paleo) :: Empowered Sustenance

Butternut Squash Pizza Crust: The Easiest Grain Free Pizza Crust!

empoweredsustenance.com

Contains eggs, Grain-Free Pumpkin Pie Bars with Creamy Frosting (Grain-Free, Dairy-Free, Soy-Free, Gluten-Free, and Sugar-Free)

Grain-Free Pumpkin Pie Bars with Creamy Frosting

spoonfulofsugarfree.com
  • Melissa Klimo

    why is this under a no egg category when the first thing it says is that it contains eggs

Gluten-Free Baking: The Conversion Chart

Gluten Free Conversion Chart

foodallergiesonabudget.com

Gluten-Free Baking: The Conversion Chart

Gluten Free Conversion Chart

foodallergiesonabudget.com

This is the best and most awesome breakfast cookie ever! And the best part, no flour, no sugar, and no dairy added! Ingredients- 1.5 cups of oats 2-3 super rippened bananas 1 cup of unsweetened applesauce handful of craisins to taste cinnamon Pretty much just throw everything together, mix it up pretty well, throw it on a baking sheet at 350 for about 35 minutes and then go to town! It's great and super healthy for you!

These homemade goldfish are vegan, gluten free, simple, and super cute.

S’mores Kebab » V.K.Rees Photography

vkreesphotography.com

Cinnamon Rolls - Vegan; free of wheat, gluten, dairy, egg free.

Panera-inspired Spinach & Artichoke Soufflé (Vegan, Gluten Free, Refined Sugar Free) Ingredients: For the dough: 3/4 c. Amaranth flour (I suspect sorghum would work too) 1 c. White rice flour 1/2 c. Tapioca starch (Potato, Corn, or Arrowroot starches would probably work here) 1/2 tsp Salt 1 c. Warm water (not boiling) 2 1/2 tsp Active yeast 3 Tbsp Grapeseed oil, or some other neutral oil 1 Tbsp Apple cider vinegar 1 Tbsp Ground flaxseed 1 tsp Agave nectar or maple syrup 2/3 c. coconut oil, at room temperature For the filling: 1 can Artichoke hearts in water 1/2 c. Red bell pepper, chopped 1/2 an Onion, diced 2 cloves Garlic, minced Four cups spinach, washed 1 block Extra firm tofu 1 tsp Lemon juice Splash of Tabasco, to taste 1/4 c. White rice flour (or other GF flour) 1 Tbsp Nutritional yeast 1/2 tsp Apple cider vinegar 1 1/2 tsp Salt Pinch of onion powder (optional) Olive oil, for brushing the top of the dough Directions: In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed. Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise. Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled. Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge. To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add  spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside. In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine. Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.

GLUTEN AND ALLERGEN FREE SCHOOL LUNCH AND SNACK IDEAS (PLUS, INFORMATION ON 504 PLANS AND DOWNLOADABLE TEACHER LETTERS)

2011/2012 GLUTEN FREE AND ALLERGY FREE ART SUPPLY LIST

Gluten Free and Allergy Free Art Supply List

adventuresofaglutenfreemom.com

DAIRY-FREE, EGG-FREE, GLUTEN-FREE & SOY-FREE CHOCOLATE PUDDING

Food Allergy Friendly Cupcakes with Kelapo Coconut Oil