GFCF Recipes

Note: I have since started a new blog for all my recipes: All Natural Recipes.

Here are the recipes that we use. We’ve been doing the diet for almost a year now, but I’m still no expert. I am pretty sure that the brands I have listed are OK, but please double check for yourself.

The All Natural
GFCF Kids Cookbook

(Kid friendly gluten and casein free recipes with all natural ingredients. All recipes are also soy free and Feingold acceptable to the best of my knowledge.)

Table of Contents

Beef Stew
Chicken Fajita Seasoning
Chicken Nuggets
Chicken Piccatta
Chicken Stew
Corn Dogs
Dan’s Chili
Fried Chicken
Garlic Lemon Rotisserie Chicken
Garlic Lime Chicken
Hamburger/Steak Seasoning
Herb Butter Rotisserie Chicken
Honey Lime Chicken
Lemon Mustard Chicken
Lynsey’s Spaghetti Sauce
Pot Roast
Pulled Pork
Sloppy Joe’s
Spicy Pork Tenderloin
Taco Seasoning

Baked Potato Skins
Garlic Mashed Potatoes
Seasoned Red Potatoes
Spanish Rice
Spicy Potato Wedges

Broccoli Soup
Chicken Soup
Chicken Stock
Minestrone Soup
Vegetable Beef Soup

DessertsChocolate Chip Cookies
Chocolate Frosting
Ice Cream
Nilla Wafers
Panda Puff Cookies
Peanut Butter Cookies
Snickerdoodle Cookies
Strawberry Jell-O
Triple Berry Apple Pie

Caramel Popcorn
Gummy Snacks
Puppy Chow
Salsa – Chili’s
Salsa Fresca

Banana Muffins
Breakfast Sausage
Fruit & Nut Bars
Pancake Syrup
Pumpkin Berry Muffins (Egg Free)
Pumpkin Muffins (Egg Free)
Teff Pancakes (Egg Free)

Blueberry Banana
Mango Orange Banana
Strawberry Orange
Strawberry Orange Pineapple
Pineapple Banana

Vanilla Extract
Worcestershire Sauce & Soy Sauce

“Therefore I tell you, do not worry about your life, what you will eat or drink…Look at the birds of the air; they do not sow or reap or store away in barns, and yet your Heavenly Father feeds them. Are you not much more valuable than they?”
Matthew 6:25-26

Beef Stew

1/4 cup flour (Any GF all purpose or blend)
1 TB sea salt (or regular salt)
¼ tsp pepper
½ tsp paprika
1 tsp sugar (optional)
Dash of ground allspice or cloves (optional)
2 lbs of stew meat
2 TB vegetable oil (I use olive oil)
2 cups beef stock (I use Imagine Beef Stock from Woodman’s)
4 medium carrots, cut into pieces (Use the big carrots, not baby carrots)
4 medium potatoes, peeled and cubed
2 celery stalks (optional)
1 medium onion, sliced (I use Vidalia or yellow onions)
1 garlic clove, minced
2 bay leaves
1 tsp Worcestershire sauce (I use Lea & Perrins (corn syrup, may have soy)
1 TB lemon juice (I use fresh)
1/4 cup chopped fresh parsley
½ cup of frozen peas (optional)
Corn starch or tapioca starch for thickening

1. In a large zip lock bag, combine flour and spices. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large non-stick pan, heat the oil at medium-high heat. Cook beef until browned all over. With a slotted spoon, transfer beef to crock pot.
2. Add 1 cup of stock to pan and stir to scrape up any brown bits. Transfer stock mixture to crock pot. Add carrots, potatoes, celery, onion, remaining cup of stock, bay leaves, Worcestershire sauce, and parsley to crock pot. Mix well to combine.
3. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until vegetables are tender and stew is bubbling. Remove bay leaves and discard.
4. Add peas. Cover and cook on high for 15-20 minutes. Season to taste with salt and pepper. Can thicken with a mixture of cold beef broth or water and about a TB of tapioca starch.

This dish can be made up to 12 hours in advance of cooking. Follow directions and refrigerate overnight in the crock pot. The next day, place stoneware in slow cooker and cook as directed.

Chicken Fajita Seasoning

3 TB cornstarch

2 TB chili powder
1 TB salt
1 TB paprika
1 TB sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a zip lock bag. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. I usually use about 1 ½ TB of seasoning mix for every 2 chicken breasts. Use more or less depending on how spicy you want it.

This tastes kind of like a taco seasoning mix, but it’s good with chicken too. I cut some chicken breasts into strips, then place in a hot pan with about a TB of olive oil. Brown chicken, then add seasonings. Add a TB or so of water to mix. I make this with Spanish rice and serve on top of rice and lettuce. Can also serve with corn or rice flour tortillas.

*We avoid Tostitos brand chips. They are not truly GF (lots of cross contamination issues), and they use corn that is genetically modified. We use corn chips that are organic so they contain no GMO’s. We like Xochitl chips from WF or Woodman’s. They’re thin and crispy. Green Mountain Gringo are good too but they’re a little harder.

*I got this recipe from Kim Z. from the Feingold board.

*Use McCormick spices.

Chicken Nuggets

3 cups of rice cereal (I use Erewhon brown rice cereal in the blue box)*
2 TB GF flour blend (w/o xanthum gum)
1 tsp dried thyme
1 tsp dried sage
1 tsp sugar (I use organic sugar)
½ tsp paprika
½ tsp salt (I use Redmond’s Real Sea Salt)
½ tsp pepper
½ cup olive oil
4 boneless chicken breasts

Preheat oven to 400 degrees. Combine the dry ingredients in a food processor or blender. Place a portion of the crumb mixture in a shallow bowl. (I put at least half of the crumb mixture into a zip lock freezer bag and save for later use.) In another bowl, put the oil. Cut chicken into chicken nugget size cubes. Dip chicken in oil, then in crumb mixture.

Place nuggets on a pan lined with unbleached parchment paper (from WF) that has been brushed lightly with oil. Bake at 400 degrees for 15-20 minutes until cooked through. I usually do 20 minutes. These reheat nicely (400 degrees for about 10 minutes). Let any leftovers cool, then freeze in a zip lock freezer bag and reheat in the oven when ready to eat.

You can use Agave blue nectar syrup for dipping or ketchup (we use Heinz Organic). I serve with Ian’s Alphatots.

*Adapted from a recipe from “Special Eats” by Sueson Vess. Her recipe uses Health Valley Rice Crunch ‘Ems but they have soy in them so I use Erewhon and added 1 tsp of sugar to the recipe.

Chicken Piccata

4 chicken breasts (I use Trader Joe’s Organic – about $2.50 each)
1/3 cup olive oil
½ cup GF all purpose flour (I use Carol Fenster’s mix)
¾ tsp paprika
½ tsp salt (I use Redmond’s Sea Salt)
Pinch of pepper
¼ cup of Madeira wine (I got this at Trader Joe’s)
2 TB water
3 TB fresh squeezed lemon juice

Mix the flour with paprika, salt, and pepper in a shallow bowl. Dip chicken into mixture and shake off any excess. Heat oil in a large skillet over medium heat and brown chicken on both sides. Remove and keep warm.

Add the wine and water to the pan. Add lemon juice and stir until sauce thickens slightly. Return chicken to the pan and meld flavors of the sauce with the chickens. Serves 6-8.

I make this for the adults. My kids can’t do grapes and wine is a big yeast feeder, but I really like this one. Goes well with thin spaghetti and marinara or alfredo sauce (for those not GFCF).

*I got this from Special Eats cookbook by Sueson Vess.

Chicken Stew

2 lbs boneless chicken breasts cut into 1-inch cubes (I use organic from TJ’s)
29 oz. chicken broth (I use one container of Pacific or Imagine and save 3 oz for mixing corn starch at the end)
3 cups cubed peeled potatoes (I just usually use about 2 potatoes)
1 cup chopped onion (I usually just use one onion)
1 cup sliced celery
1 cup sliced carrots (I use at least 2 b/c my daughter likes carrots)
1 can (6 oz. no salt added) tomato paste (we use Tropical Tradition)
1 tsp paprika
½ tsp pepper
½ tsp rubbed sage
½ tsp dried thyme
¼ cup cold water (or I use the rest of the chicken broth)
3 TB of tapioca starch (or corn starch)

In a crock pot, combine first 11 ingredients. Cover and cook on high for 4 hours. Mix tapioca starch and broth until smooth and stir into the stew. Cook for another 30 minutes.

I usually use 4 chicken breasts in this but you could add more depending on how many you are serving. I make this recipe a lot. My daughter really likes it, but my husband doesn’t. I think it’s good. It has more of a beef stew taste to it, as opposed to a chicken pot pie. I send it in for lunch for my daughter in a thermos.

I put my onions in the freezer for about 10 minutes before slicing and then run under cold water while peeling the skin. Otherwise, my eyes are watering big time. Also try to breathe through your nose and close your mouth while cutting. Wash hands right after cutting the onion.

Corn Dogs

10 hot dogs (we use Applegate Farms from Trader Joe’s or Woodman’s)
1 cup masa corn flour
1 cup cornmeal
1/3 cup honey
1 egg (We’re now egg free, so I used Ener-G egg replacer)
1 ½ tsp baking powder (I use Rumford Aluminum Free)
½ tsp dry mustard (I used regular French’s mustard)
1 cup rice milk or water (Pacific Rice Milk)
½ cup vegetable oil, divided

1. Rinse hot dogs with water and pat dry. I usually cut into 3 pieces and make mini corn dogs.
2. In a medium sized bowl, mix together the masa flour, cornmeal, honey, egg, baking powder, dry mustard, milk, and 2 TB of oil.
3. Heat the remaining oil in a frying pan until hot. Dip a hot dog into the batter and coat well. Shake off excess. Fry a few at a time and cook until golden. Remove to a paper towel lined plate and drain.
4. To freeze, let come to room temp, then wrap in foil or wax paper and place in a heavy-duty zip lock bag. Freeze up to 1 month.

*I usually cook our hot dogs first by bringing to a boil in a saucepan of water. Always freeze your hot dogs when you get them home from the store, because they go bad quickly.

These are really messy to make. Watch them carefully as they are cooking so they don’t burn.

Dan’s Chili

1 to 1 ½ lbs of meat
1 large bell pepper, chopped (any color – I used green)
1 medium onion, chopped
1 to 2 jalapenos (I use 1)
2 – 28 ounce cans of crushed tomatoes
2 – 15 oz cans of beans (I used black and kidney, or use navy,etc.)
1 TB of chili seasonings (see recipe below)
1 TB of corn meal (or 1 TB of GF flour for thickening)
Cooked noodles (optional). I cook Tinyada noodles and throw in at the end.

In a large pot, brown meat. Add chopped onions, peppers, and jalapenos and cook for 3-4 minutes. Add remaining ingredients. You do not need to drain the beans. Simmer at least 20 minutes on low, stirring often to prevent the bottom from burning. Cool and freeze any leftovers.

(If you want to make chili macaroni for the kids: Combine 1 lb of browned beef, 1 – 15 oz can of stewed tomatoes, and 1 TB of chili mix, and add 1 cup of cooked noodles.)

Chili Seasoning Mix:

1 TB chili powder (if you want it hot instead of mild, use 2 TB)
1 tsp sea salt
1 tsp onion powder
2 tsp cumin
½ tsp garlic powder
1 tsp oregano

Mix all the ingredients and store in an airtight container or glass jar in a cool, dry place. If you like this chili, double the above seasoning recipe and store for later use.

My husband and I really like this one but the kids don’t. They don’t like spicy things. My two-year old ate a little of the chili macaroni.

Fried Chicken

2/3 cup all purpose flour (I use Bob’s Red Mill all purpose flour)
2 tsp garlic salt
2 tsp pepper
1 tsp paprika
½ tsp poultry seasoning
1 egg, beaten (optional – I now just dip in rice milk, then the flour mixture)
½ cup rice milk (I use Pacific Rice Milk)
Vegetable oil (I use olive oil)
4 pieces of chicken (2 legs, 2 thighs, etc.)

In a large zip lock bag, combine first five ingredients. In a shallow bowl, beat the egg and milk. Add the chicken to the bag and shake to coat. Dip into egg mixture and shake again. Remove from bag and let stand for 5 minutes.

Heat about 1 inch of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180 degrees; about 15 minutes. I’ve needed to place the chicken in a baking dish once they are browned and put in the oven at 350 for a 10-15 minutes to finish cooking the inside (so that the outside doesn’t get too crisp). I leave in until it reaches 180 degrees, or is cooked through.

My kids love chicken legs.

*I got this recipe from

Herb Butter Rotisserie Chicken

This recipe is for a whole rotisserie chicken (about 4 lbs). Remove any neck and giblets (they’re usually inside the chicken in a bag), rinse the whole chicken in cold water and pat dry with paper towels. Make sure the legs of the chicken are on top when you place the chicken in the dish and rub the herbs on.

1/4 cup Purity Farms Ghee, melted
¼ cup olive oil
4 TB chopped fresh parsley
2 tsp dried crushed rosemary
2 tsp sea salt
2 tsp fresh garlic, minced (about 2 cloves)
½ tsp pepper
Olive oil as needed

Heat oven to 350 degrees. With butcher’s twine, tie wings and legs to the body of the chicken (you don’t have to do this). Combine the herb rub ingredients in a small bowl and mix well. Rub half of the mixture onto chicken, both on the outside of the skin and just under the skin, on the top of the chicken. With the other half, mix with 6 sliced carrots, 6 red potatoes (peeled and quartered), and 3 medium onions (I only use 1). Place vegetables around the chicken in the pan. I drizzle some olive oil over the whole chicken to allow for more liquid for basting. Bake for 1 ½ to 2 ½ hours, basting every 30 minutes or until meat thermometer inserted into inner thigh reaches 175-180 degrees. You do not need to wrap in tin foil. Cooking time depends on the size of the chicken. Let sit for 10-15 minutes before cutting.

I like this recipe the best out of the two rotisserie chicken recipes. The fresh parsley gives it a good flavor. I bought a plant of parsley ($1.99) this summer and planted it outside and I had fresh parsley all summer. Just cut off what you need, and more grows back in a couple weeks.

I save whatever’s left when we’re done eating (the bones, etc.) and throw in a large zip lock bag in the freezer or fridge to use later for making chicken stock (see recipe). It’s a bone broth recipe but I can’t tell the difference between regular chicken stock made with all the meat. I get an organic chicken from Woodman’s or Trader Joe’s for around $13.

Garlic-Lemon Rotisserie Chicken

This recipe is for a whole rotisserie chicken (about 4 lbs). Remove any neck and giblets (they’re usually inside the chicken in a bag), rinse the whole chicken in cold water and pat dry with paper towels. Make sure the legs of the chicken are on top when you place the chicken in the dish and rub the herbs on. The only problem with this recipe is you only get about 3-4 servings out of the average sized chicken.

1 lemon, cut in half
1 whole head of garlic (not just a clove), cut in half (peel some of the skin off first)
1 TB olive oil

2 tsp paprika
2 tsp sea salt (regular salt would work too)
1 tsp ground coriander
1 tsp ground ginger
1 tsp pepper
1 tsp parsley

Rub with half of garlic, then half of the lemon. Apply some of the rub onto chicken and place remaining lemon and garlic inside the chicken. Tie up the chicken with butcher’s twine (not necessary). Brush outside with oil and add remaining rub mixture on top of the chicken, and just under the skin on top. Cook in oven at 350 degrees for about 1 ½ to 2 hours, basting occasionally, or until chicken is between 170 to 175 degrees. Transfer chicken to large platter and let rest for at least 10-15 minutes before carving.

I like the herb butter rotisserie chicken recipe better, but this one was good too.

Garlic Lime Chicken

1 tsp salt (I use sea salt)
1 tsp pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp thyme
¼ tsp paprika
¼ tsp cayenne pepper

2 TB butter (I use ghee)
2 TB olive oil
½ cup chicken broth (I use Pacific organic)
4 TB fresh lime juice
4 to 6 boneless skinless chicken breasts (I use 3 large organic chicken breasts)

In a bowl, mix together the seasonings. Sprinkle mixture onto both sides of the chicken breasts. In a skillet, heat butter and oil over medium high heat. Saute chicken until golden brown, about 5-7 minutes on each side. Turn down the heat and remove chicken and keep warm (put a plate over them). Add the lime juice and chicken broth to the pan, whisking up any browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat with mixture and serve. I like to serve with rice and drizzle some of the lime juice mixture over it.

*I got this recipe from

Hamburger/Steak Seasoning

2TB Kosher salt (*I use Redmond’s Real Sea Salt)
1 TB pepper
½ TB garlic salt
½ TB onion salt
1 tsp celery salt

Combine all ingredients and store in a small Tupperware container. Use about 1 TB of olive oil to moisten the meat and keep it from sticking to the grill. Right before grilling, sprinkle the seasoning over hamburgers or steaks on one side only. I usually use about ¼ to ½ tsp per hamburger. This is the seasoning they use at Cheeseburger in Paradise restaurants.

We usually eat hamburgers without buns and dip in ketchup or use Ener-G tapioca hot dog buns cut in half – warm up in the microwave.

Use McCormick spices as they are GFCF. Some spice companies add flour to make their spices free flowing. I use the organic ones in the glass bottles.

Honey Lime Chicken

4 boneless chicken breasts
1 ½ tsp of garlic salt
1 TB cooking oil (I use olive oil)
1 can (20 oz.) sliced pineapples
¼ cup of honey
3 TB of lime juice (I use 2-3 fresh limes)
2 TB soy sauce (I use San J Tamari Organic Wheat Free Soy Sauce)*
2 tsp tapioca starch (or corn starch)

Sprinkle chicken with garlic salt. In a large skillet over medium-high heat, brown chicken in oil. Drain pineapple, reserving juice. Add ¼ cup juice to skillet and set remaining juice aside. Reduce heat, cover and simmer 6-8 minutes or until juices run clear. Meanwhile, combine honey, lime juice, soy sauce, corn starch, and remaining pineapple juice. Remove chicken and keep warm. Pour honey mixture into skillet and bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple and heat through. Pour over chicken and serve.

I make with rice and sprinkle soy sauce over rice. This tastes kind of like Chinese food. It’s sweet, and my kids actually eat it.

*If you are soy free, you can combine 4 oz of molasses, 1.5 oz of balsamic vinegar, and sugar to taste, to make a soy substitute. Use 1 to 2 TB of this instead of soy sauce. I then use the juice from the skillet to drizzle over the rice.

I got this recipe from Taste of Home 30-Minute Cookbook, soy sub from

Lemon Mustard Chicken

1/4 cup olive oil
1 TB minced fresh rosemary (or dried)
1 TB Dijon mustard
1 TB fresh lemon juice
2 tsp fresh minced garlic
1 TB kosher salt (I used Redmon’d Real Sea Salt)
1/2 tsp ground fennel seed (I ground up fennel seed in a small clean coffee grinder)
1/4 tsp pepper
4 chicken breasts (I use 3 large organic from Woodman’s or Trader Joe’s)

Combine all ingredients in a large zip lock bag. Let sit for at least 1 to 2 hours in the fridge. Grill or cook on stovetop with a TB of olive oil. (I cook mine on the stove.) Serve with rice. I make the lemon herb sauce below and drizzle it over the rice and chicken.

Lemon Herb Sauce
1/2 cup chicken stock (I use Pacific Organic Free Range Chicken Stock from Woodman’s)
1/2 tsp Dijon mustard (I use WF 365 brand)
1 TB fresh lemon juice
1/4 cup olive oil
1/2 TB chopped mixed fresh or dried herbs, such as basil, parsley, chives, & oregano

In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor. Add the mustard and process on high speed. Add the lemon juice, olive oil, and herbs, and process until smooth. Serve atop chicken and/or mix in with rice.

Lynsey’s Spaghetti Sauce

This is a recipe that has been passed down in our family from my grandmother who was originally from Italy. I omit the wine (yeast feeding) and the ribs (I’m just lazy J). But it does taste better with those in it. Sometimes I add a dash or so of Italian seasoning if I want it spicier. Allow yourself about 6 hours to make this from beginning to end.

2 lbs ground beef (I buy Sommer’s Organic from Trader Joe’s)
1 lb ground veal (optional, but I always add it)
1-2 packages of ribs from prime rib roast or short ribs (optional – I omit)
1 large onion chopped (I put mine in my food processor)
3 carrots chopped in food processor until finely grated
1 small bottle of merlot wine (optional – I omit)
1 large can of tomato puree (about 7 lbs (106 oz) or 7 cans of 15 oz each)
1 large can of tomato sauce (I buy these at Sam’s or Costco – Hunt’s or Contadina)
16 oz of filtered water, or as needed to thin out (may need to omit if using wine)
1/4 cup light brown sugar (I use Domino Light Brown Sugar)
3 TB dried oregano
4 cloves of finely chopped fresh garlic (or 2 TB of garlic powder)
3 TB crushed basil
2 TB dried parsley
3 bay leaves
2 tsp salt (I use sea salt)
1 tsp pepper

Brown beef and veal in a large pot (at least 10 quarts). Drain off fat. Brown ribs in separate pan until browned on all sides (I don’t add ribs to mine b/c it’s too much work for me, but it tastes better with them). Add to beef and veal pot and add onion to sauté for a few minutes. Add remaining ingredients and simmer stirring and scraping the bottom every few minutes to prevent from burning for the first 30 minutes. Does not burn after this. Cook for about 2-3 hours on low (no lid on), stirring occassionally. Add more brown sugar to taste. Let cool for an hour or two, then store. I use glass quart mason jars filled ¾ of the way. You have to leave room for expansion. If they are not cooled all the way, put them in the fridge first before moving to the freezer. When I run out of jars, I store in zip lock freezer bags (the plastic leaches chemicals into the food though, especially if the contents are hot). If you want the sauce thinner, add more water. If you want it thicker, try adding some tomato paste or just cook it longer. When this was done, I ended up with about 7 quarts of sauce. I figure we use about a cup for each serving, so I store about 3-4 cups in each jar.

To thaw the sauce, try to take one out the day before you plan to use it, then warm it up in a pot on the stove. If you run the jars under hot water, they can crack and break from the rapid temperature change. We use Tinkyada spaghetti or elbow noodles.

Pot Roast

1 boneless beef roast, about 2-3 lbs (I get Black Angus Eye of Round roasts)
1 TB olive oil
1 medium onion, sliced (I usually use Vidalia or yellow onions)
¾ cup of beef broth (I use Imagine brand from Woodman’s or Whole Foods)
3 to 4 cups of cut up vegetables (carrots, celery, parsnips, potatoes, etc.)
1 garlic clove, minced
1 to 2 bay leaves
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 to 2 TB cornstarch or tapioca starch to thicken

I cook this in a crock pot. Brown roast on all sides in a large skillet with about 2 TB of olive oil. I place about half of the cut up onions on the bottom of the crock pot and place the browned pot roast on top. Add the other half of the onion, vegetables, seasonings and broth. Stir to distribute spices and until all ingredients are well coated with liquid. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

To make gravy – After the roast is done, strain the cooking liquid and thicken with arrowroot starch. (Blend 1 to 2 TB arrowroot with ¼ cup cold water or beef broth. Stir to dissolve, then pour into hot liquid.) Cook liquid until clear. Add more starch to achieve desired consistency.

*Adapted this recipe from “Special Eats” by Sueson Vess.

Pulled Pork

My mom makes this for birthday parties. She uses a pork shoulder and cooks it in the oven, but I used a pork loin roast from Trader Joe’s ($8 for 2 lbs.) and threw it in my crockpot. Both tasted the same. This is really good all by itself, or add barbeque sauce and put on a bun. I just haven’t had time to make a BBQ sauce yet. I did find that a 2 lb roast didn’t make very much (served about 3-4).

2.5 lb boneless pork butt or shoulder (bone in is OK)
1 TB chili powder
½ TB onion powder
1 tsp salt
3/4 tsp garlic powder
½ tsp pepper
Pinch of cayenne pepper (optional)

Rinse pork and pat dry with paper towels. Trim off any fat. In a small bowl or large zip lock bag, combine seasonings. Rub onto pork on all sides. Cover and marinate in the fridge at least 2 hours or overnight.

Cook pork in a crockpot on high for 4-5 hours (or on low for 10 hours), or in a 350 degree oven for 5 hours, tightly covered with tin foil. You’re not supposed to need any liquid (it will create it’s own while cooking), but I usually add ¼ to ½ cup of beef broth to the crockpot. When done cooking, strain out the fat in the crockpot drippings. Then pull parts of the pork off to make shreds of pork and place in a large bowl. If you’re not using BBQ sauce, add some beef broth to moisten the pork, then put it all back into the crockpot to warm the broth.

Optional: In a large bowl, combine 2 cups of BBQ sauce and 3 cups of beef broth (I use Pacific). Stir over pork in crock pot and cook 1 hour more on high. You can also just add broth to the pork and let people add their own BBQ sauce, or leave it off. Serve with buns or alone. We use Ener-G Tapioca hot dog buns from the health food store.

Total Cost: $10 for the pork roast.

Sloppy Joe’s

1 ½ lbs ground beef
1 onion, chopped
1 red bell pepper, chopped
½ tsp salt
1 tsp paprika
1/4 tsp pepper
1 tsp dried oregano
1 tsp ground cumin
2 tsp chili powder
3 TB brown sugar
3 garlic cloves, minced
1 tsp distilled white vinegar (Heinz)
6 oz can of tomato paste (I use Tropical Tradition from WF or Woodman’s)
1 cup of water

Brown 1 ½ lbs of beef in a skillet and drain off excess fat. Add spices and pepper and onion. Stir in tomato paste and water. Cover and simmer 10 minutes. Makes about 6 sandwiches. We use Ener-G tapioca hot dog buns from the HFS.

*I got this recipe from Amy on the board.

I haven’t made this one yet but it sounds good.

Spicy Pork Tenderloin

1 to 3 TB chili powder (I use about 2)
1 tsp salt
¼ tsp ground ginger
¼ tsp ground thyme
¼ tsp pepper
2 pork tenderloins, about 1 pound each (I get mine from Trader Joe’s)

Combine the first 5 ingredients. Rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot heat for 15 minutes per side or until juices run clear and a meat thermometer reads 160 degrees. Make sure you turn often to prevent the outside from burning.

This is really good.

Total Cost: $9 for the pork tenderloins. Serves 5-6.

Taco Seasoning

2 tsp onion powder
1 tsp chili powder
½ tsp crushed red pepper
¼ tsp dried oregano
1 tsp salt
½ tsp tapioca starch (or corn starch)
½ tsp garlic powder
½ tsp ground cumin

Combine all ingredients. Makes the equivalent of one envelope of taco seasoning. McCormick 1/3 Less Sodium is approved and GFCF, but it contains corn syrup. I actually prefer this one to McCormick’s. Brown meat, then add spices. I usually add a little water and simmer.

Use corn or rice flour tortillas or organic corn tortilla chips like Xochitl (Woodman’s or WF) or Green Mountain Gringo. Tostitos have cross contamination issues, but the scoops are ran on a different line, so are probably better than the regular Tostitos, but we just avoid them because they also contain soy and GMO’s (genetically modified ingredients).

*Use McCormick spices as they are GFCF. Some spice companies add flour to make their spices free flowing.

Total Cost: $6 for 1 lb of organic beef from TJ’s. Serves 4.

Baked Potato Skins

4 medium to large baking potatoes, baked
3 TB olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp pepper
6 bacon strips, cooked (I use Applegate Farms Sunday Bacon from WF)
4 green onions, sliced (optional)

Cook bacon. You can cook in the oven on a baking sheet that has sides, at 375 degrees for 16-20 minutes, depending on the crispiness you desire. Blot bacon with paper towels and allow to cool, then crumble into bits. Set aside.

Cook the potatoes. Wash potatoes and dry with paper towels. Put in oven at 425 degrees for 30 minutes. Take out and pierce with fork 3 or 4 times. Put back in the oven for 30 more minutes.

Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a ¼ inch shell. Place potato skins on a greased (I use melted butter) baking sheet. Combine oil, salt, garlic powder, paprika, and pepper. Brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn over. Bake until crisp, about 7 more minutes. Sprinkle bacon inside skins. If you want to add some parmesan and cheddar cheese for other members of your family, add these, then bake 2 minutes longer or until the cheese is melted. Top with sour cream and green onions (optional). Serve immediately.

(I usually need to double the seasoning and oil recipe but I think it depends on how big the potatoes are.)

I sometimes use Hormel All Natural bacon from Woodman’s when I can’t get out to Whole Foods.

Garlic Mashed Potatoes

6 medium potatoes, peeled and cut into quarters or eighths
4 to 5 garlic cloves
5 cups of water (or enough to just cover potatoes)
2 TB olive oil
1 tsp of salt
Pinch of pepper
Butter (Ghee from Whole Foods) to taste

Bring potatoes and whole garlic cloves to a boil. Reduce heat, cover and cook for 20 minutes. I remove the lid slightly to let steam out. Watch carefully or it will boil over. Drain, reserving 2/3 cup of the cooking liquid. Mash the potatoes with a masher. Add 2 TB oil, 1 tsp of salt, and a pinch of pepper, and the reserved 2/3 cup of liquid. Stir until smooth. Yields 4 to 6 servings.

I also add about 3 TB of butter and if you want to add rice milk, use a little less water. I usually serve my kids, then add regular milk and butter for my husband’s portion.

*I got this recipe from a Taste of Home Cookbook 1997

Seasoned Red Potatoes

8 small to medium red potatoes
1 ½ tsp parsley
½ tsp basil
½ tsp thyme
½ tsp rubbed sage
½ tsp crushed rosemary
½ tsp garlic powder
½ tsp paprika
¼ tsp pepper
½ tsp salt
4 TB olive oil
2 TB melted butter (or as much as needed) ( I use Ghee)

Wash potatoes and cut into quarters or eighths. Melt butter and add olive oil. Then add all the seasonings. Toss potatoes in mixture. Place in a 9x 13 baking dish. Cook uncovered at 375 degrees for 45-50 minutes, or until potatoes are tender. Stir potatoes about half way through cooking time.

I’ve made these with just salt, pepper, and paprika before too, so if you don’t have one of the spices, just omit it. The oil and butter ratio can be whatever you want. I’ve used more or less of both and it always turns out fine.

(Time saving tip: Combine all the dry ingredients above beforehand and put aside in a plastic baggie until ready to use.)

Spanish Rice

2 TB olive oil
1 onion, chopped fine (I use Vidalia onions)
1 garlic clove, minced
2 cups white rice
3 cups chicken stock (I use Imagine or Pacific brand or homemade)
1 heaping TB of tomato paste (I use Tropical Traditions from Woodman’s)
Pinch of oregano
1 tsp salt (I use Redmond’s Real Sea Salt)

In a large saucepan, start to heat chicken stock to bring to a simmer.

Cut up your onion and garlic (I throw mine in my food processor). In a large skillet, brown rice in olive oil on medium-high heat. Add onion and garlic. Cook onion and rice mixture, stirring frequently (garlic tastes really bad if it gets burned), about 4 minutes, or until onions are softened.

Once your chicken stock has come to a simmer, add tomato paste, oregano, and salt. Then add the rice to the broth. Bring to a simmer. Cover and lower heat and cook 15-25 minutes (I usually do 15), depending on the type of rice and the instructions on the box. Turn off heat and let sit for 5 minutes.

I make this when we’re having chicken fajitas. I sometimes make regular white rice and mix it with the Spanish rice to stretch it farther.

This one takes a little long to make for a side dish, but it is SO good and goes so well with the chicken fajitas.

With the rest of your tomato paste, you can make chicken stew, or save it in 1 TB portions in the freezer for use the next time you make Spanish rice.

Spicy Potato Wedges

¼ cup olive oil
1 TB chili powder
2 tsp onion powder
2 tsp garlic salt
1 tsp sugar
1 tsp paprika
¾ tsp salt
¼ tsp cayenne pepper
3 ½ lbs large red potatoes, cut into wedges

Here is another way to season red potatoes. In a large bowl, combine first eight ingredients. Add potatoes and toss to coat. Arrange in a single layer on greased baking sheet (I use oil to grease). Bake at 400 for 35-40 minutes or until potatoes are tender and golden brown, turning once.

Broccoli Soup

4 TB butter (I use Purity Farms Ghee from Whole Foods)
1 ½ lbs of fresh broccoli (I used about 3-4 cups of fresh broccoli florets)
1 large onion, chopped
1 carrot, chopped (use big carrots, not baby carrots for health reasons)
2 dashes of salt and pepper ( I use Redmond’s Sea Salt from WF)
2 cloves of garlic
3 TB of all purpose flour (Can use an all purpose GFCF flour mix like Bob’s Red Mill)
4 cups low sodium chicken broth (I used homemade or use Pacific or Imagine brand)
½ cup coconut milk (I used Thai Kitchen Organic from Whole Foods)

Chop up your garlic, onion, and carrot and cut broccoli into florets and wash. Melt 4 TB of butter in heavy medium pot over medium-high heat. Add your broccoli, onion, carrot, and a dash of salt and pepper. Saute until onion is translucent, about 6 minutes. Add the 3 TB of flour and cook for 1 minute, until the flour reaches a blonde color. Add the chicken stock and bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in coconut milk. Transfer soup to an immersion blender (I used my food processor. Needed to do in 2 batches. I’m assuming you could use a blender too.) Puree the soup. Add salt and pepper to taste (I used another dash of each). I had to add about 2 TB of tapioca (or corn) starch blended with some cold water in order to thicken it slightly.

This made about 4-5 servings. Next time I am going to double the recipe and freeze individual portions (about 2 cups). I freeze my soups in large glass mason jars. Just leave enough room at the top for expansion. The only problem with using these jars is you have to remember to take one out the day before you want to use it, or else you need to run it under hot water for a while to defrost it enough to get it out of the jar to reheat in a saucepan on the stove. It’s not good to put hot soup in plastic containers. They leach chemicals into the food. .

*I adapted this recipe from

Chicken Soup

8 cups of homemade chicken broth/stock (see recipe)
2 TB of olive oil
1 cup diced celery (about 2 celery stalks)
1 cup diced carrots (about 3 carrots)
½ to 1 onion, chopped (optional)
1 garlic clove, minced
½ tsp rosemary
½ tsp sage
1/4 tsp ground thyme
¼ cup chopped fresh parsley
Chicken meat from a rotisserie chicken

In a large pot, saute onions, garlic, celery, and carrots for about 10 minutes in olive oil. Try to add the garlic during the last 5 minutes to make sure it doesn’t burn. Add chicken stock and bring to a simmer. Add the seasonings. Simmer uncovered for 10 minutes. Add the cooked chicken pieces and parsley and heat through. Season to taste and serve. (I usually add a dash of pepper and sea salt.)

My daughter likes chicken soup without noodles but you could add noodles or rice to this.

I freeze this in single portions (about 2 cups). ). I freeze my soups in large glass mason jars. Just leave enough room at the top for expansion. The only problem with using these jars is you have to remember to take one out the day before you want to use it, or else you need to run it under hot water for a while to defrost it enough to get it out of the jar to reheat in a saucepan on the stove. Be careful, b/c a quick change in temperature can cause the bottom of the jar to break off when defrosting. It’s not good to put hot soup in plastic containers. They leach chemicals into the food.

Chicken Stock

Bone broths are full of minerals like zinc and magnesium. Because the stock is food, the minerals are more easily absorbed than any supplement. Chicken soup has the ability to calm, feed and repair the GI lining in the small intestine. Chicken stock will heal the nerves, improve digestion, reduce allergies, relax and provide you with strength. Chicken soup is truly a miracle food. Chicken stocks should always be made from organic chickens.

1 whole organic chicken (see Rotisserie Chicken recipes)
4 quarts filtered water (16 cups)
2 TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid apples)
1-2 large onions, coarsely chopped
3 organic carrots, peeled and coarsely chopped
4 organic celery stocks, coarsely chopped
1 bunch organic parsley
2 TB unprocessed sea salt i.e., Celtic, Himalayan etc.
1 TB organic coconut oil
1-2 TB fresh ginger (optional)

Two or more meals are gained from this recipe. You first have a roasted chicken to serve and can then cook the bones for stock, and then make soup.

As you are eating, save the bones for making stock in a large pot or freeze the bones in a large zip lock bag if you want to make it later. Regardless of when you’re preparing the meal, add all of the ingredients (except salt) and let it sit for a minimum of 30 minutes, or up to 24 hours in a large stock pot. Bring to a boil and scrape the scum that rises to the top. Simmer for anywhere from 6-24 hours. You can add more water if it cooks down too much. Add the parsley about 10 minutes before you are finished cooking the stock. This will add more minerals to the stock. Add salt to taste. When the stock cools, strain and put it in the refrigerator to further cool. When you are ready to use the stock, scrape the fat off and save it for later use, such as sautéing meat or vegetables.

*Adapted from Nourishing Traditions Cookbook by Sally Fallon

Hearty Beef Vegetable Soup

4 lbs boneless beef top sirloin steak, cut into ½ inch cubes
4 cups chopped onions
1/4 cup butter (Ghee)
4 quarts of hot beef broth (I used Imagine brand)
4 cups sliced carrots
4 cups cubed peeled potatoes
1 cup chopped celery
1 TB sea salt
1 tsp dried basil
1 tsp pepper
4 bay leaves
6 + cups tomato juice (I’m not sure on the brand.)

Brown beef and onions in butter in batches; drain. Add the water, vegetables, and seasonings. Bring to a boil and reduce heat. Cover and simmer for 20 minutes. Add tomato juice. Cover and simmer for 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yields 20 servings (8 quarts).

You could easily cut this recipe in half. My mom made this for me and she combined all ingredients in some huge thing (no idea what to even call it) and cooked it at 350 degrees for 5 hours, covered with tin foil. It’s really good soup. My daughter loves it. Kind of tastes like a minestrone soup. My mom also said she used a lot more tomato juice than the recipe called for because my daughter loves the broth of soups.

Minestrone Soup

2 TB olive oil
2 cups chopped onions
1 ½ cups sliced celery
2 cups sliced carrots
1 to 2 tsp dried oregano
1 to 2 tsp dried basil
1 tsp chili powder
6 cups of water or stock (I used 4 cups chicken stock and 2 cups water)
3 cups cooked pinto beans or 2 cans (15 oz each, rinsed and drained)
4 cups stewed tomatoes (or 2 cups tomato puree and 2 cups water)
¾ tsp salt
2/3 cup chopped green bell peppers
½ cup chopped fresh parsley
1 TB fresh lemon juice
1 tsp agave nectar or honey
3 cloves of garlic, crushed
2 cups cooked macaroni noodles (I use Tinkyada) or brown rice

Heat the oil over medium heat. Add the onions, celery, and carrots and cook, stirring occasionally, for 10 minutes or until soft, but not brown. Add the oregano, basil, and chili powder. Cook for 2 minutes. Add the water or stock, beans (I omit the beans), tomatoes, and salt. Cook for 30 minutes. Add the peppers, parsley, lemon juice, agave or honey, and garlic. Cook for about 5 minutes. Add noodles and serve. Makes 6-8 servings. Cool and freeze any leftovers in 2 cup portions. Can freeze for 1-2 months.

*I got this from “The Allergy Self-Help Cookbook” by Marjorie Hurt Jones.

Chocolate Chip Cookies

1 ¾ cups quinoa flakes (from the health food store or Whole Foods)
1 ¾ cups GF all purpose flour (I used Carol Fenster’s blend)
1 tsp baking soda (I use Bob’s Red Mill Aluminum Free)
1 tsp xanthan gum
½ tsp salt
½ cup GFCF butter (Ghee or Earth’s Balance-soy), or shortening, or coconut oil (I used Spectrum shortening. Or use ½ butter and ½ shortening)
1 cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)
½ cup granulated sugar (I use organic sugar. You don’t want to know why.)
2 large eggs (or I used Ener-G egg replacer – 3 tsp, and 4 TB warm water)
1 tsp GF vanilla extract (Frontier brand, etc.)
1 package (about 2 cups) of GFCF chocolate chips (Enjoy Life)

Preheat oven to 375 degrees. Finely grind quinoa flakes in a processor (I used my food processor). Add GF flour mix, baking soda, xanthan gum and salt and blend for 5 seconds.

Beat butter or shortening and both sugars in a large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in chocolate chips.

Form dough into balls using a cookie scooper, or approximately 2 TB’s, and place onto an ungreased baking sheet. I like to use parchment paper (not the same as wax paper). Very easy clean up and prevents cookies from sticking. Flatten the cookies slightly.

Bake until the edges are golden brown, about 12 minutes. Cool on sheets for 5 minutes then transfer to racks and cool completely. Makes 4 dozen cookies. (I got about 36 cookies). Freeze the cookies in a large zip lock bag after they cool.

The quinoa flakes gives an oatmeal kind of taste to them. Quinoa is high in protein. I made these after my kids had been on the diet for a while, and they liked them, but my older son didn’t like them. I think they’re pretty good. Good store bought ones are by Gluten Free Pantry. They’re pre-made in the frozen food section (I found at Woodman’s). You just stick them in the oven. They do have corn syrup, but they’re really good.

(OK, if you really want to know why I now buy organic sugar – I read that they make sugar bright white by running the sugar through the bone char of dead animals. That’s why they are not kosher. Yuck! No thank you. Some companies use bleach and chemicals on top of that. We’ve cut way back on sugar anyway, so the increased cost in buying organic doesn’t affect us as much.) I got this recipe from Sueson Vess’ Special Eats cookbook.

Chocolate Frosting

The addition of the unsweetened chocolate adds a richness and deep chocolate flavor to this frosting. If you don’t have any, just add an extra 2 tablespoons of cocoa powder.

1/2 cup shortening (I use Spectrum Organic)1/2 ounce unsweetened chocolate (optional)pinch salt3 cups powdered sugar, plus additional if needed (I use organic)2/3 cup cocoa powder (Hershey’s – add an extra 2 TB if you don’t add unsweetened chocolate)6 tablespoons rice milk (I use Pacific brand)1 1/2 teaspoon GF vanilla extract (I use Frontier or homemade)
1. Crush unsweetened chocolate into pieces and microwave on high for one minute. Stir, and then microwave for another 10 seconds and stir. Repeat until chocolate is melted. Add chocolate and shortening to the bowl of a mixer and beat until creamy.
2. Add one cup of powdered sugar, cocoa powder, salt, vanilla and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining 2 cups of powdered sugar and rice milk.
3. Add more rice milk or powdered sugar as needed to reach the desired consistency.

*I got this recipe from The Food Allergy Gourmet web site.

We just tried CherryBrook Kitchen’s new ready-made chocolate frosting in a tub. It was good. Very handy to have around. Turn a banana muffin into a birthday cupcake in seconds. I found it at the health food store and WF. Sometimes I need to add some rice milk to it to get it to a thinner consistency for speading. Mix with mixer.

Ice Cream

I like the book, Vice Cream by Jeff Rogers. It gives good instruction on how to prepare dairy free ice cream and has a few good recipes. However, a lot of them use cashews and water as the base, and I’d rather use coconut milk, so I adapted recipes from this book. We did make chocolate ice cream using cashews, that my kids loved, but I thought it was a little nutty/grainy tasting. We just tried a vanilla coconut one and it tastes very similar to Purely Decadent Coconut Milk ice cream found at Whole Foods (for $5.50 for a small pint). So, maybe try the store bought one first, and if your kids like it, make your own. Chocolate always goes over well and masks the taste of the coconut if that’s an issue.

4 cups of coconut milk (I used the 14 oz. Thai brand. Do not use Lite. This comes out to about 2.5 cans. Save the remainder to make smoothies with.)
2 vanilla beans (or 2 TB of vanilla. Do not use vanilla with alcohol in it. It will impede the freezing process. I have Authentic Foods vanilla powder, but you then need to use ¼ of it in recipes when it asks for 1 tsp. So you’d use ½ TB here.) For the beans, cut them up into small pieces, then grind them to a fine powder (or as best you can) in a clean coffee bean grinder.)
¾ cup Agave syrup

Note: If you’re using an ice cream maker, make sure you have already frozen your bowl you’re using. You usually need to freeze it overnight.

Combine ingredients in blender until smooth. Leave in blender and place in the freezer for a couple hours to get a little harder. Some recipes call for 6 hours. (Just check on it. It should thicken slightly before you transfer it.) Then transfer to your ice cream maker if you have one. If you use an ice cream maker, it takes about 25 minutes for it to mix the ingredients around as it hardens. If you want to add anything to the mix, do it towards the end of mixing. Ie. Chocolate chips, small brownie chunks, etc. If you don’t have an ice cream maker, just freeze in your blender cup till it hardens (several hours), stirring every hour or so. Then transfer to Tupperware and store. I store in several smaller containers so that we can just take out what we’re going to eat. You usually need to let it sit out for about 5 minutes or so to let it thaw before eating because it will be harder than regular ice cream. If you leave a lot of air in a big Tupperware container, that makes it more susceptible to freezer burn. We top with Ah!Laska chocolate syrup sometimes (Whole Foods or HFS). Coconut milk is very good for the digestive tract and helps fight yeast.

For a chocolate version of this, add ½ cup of unsweetened cocoa powder (I use Hershey’s), and ¼ tsp of almond extract (again, alcohol free). I think you could omit the almond extract if you wanted, but I haven’t tried chocolate ice cream yet.

I ordered my vanilla beans online at See “Vanilla” recipe.


Note: You will need the following: Candy thermometer & Kitchen Aid Mixer (optional, but helpful), or a hand held electric mixer. Most store bought marshmallows have blue dye. My kids love making these. They do have LOTS of sugar though obviously. These don’t work in rice crispy treats though for some reason.

2 TB Knox unflavored gelatin (2 envelopes)
½ cup cold water
2 cups sugar
1 cup hot water
pinch of salt
2 tsp vanilla
Powdered sugar for rolling (I use organic – some add flour)

1. In a Kitchen Aid mixer, combine gelatin (2 envelopes) and cold water (1/2 cup) and let sit.
2. In a small saucepan, combine 2 cups of sugar and 1 cup of hot water. Stir till blended and then do not stir anymore. Boil to a soft ball stage (236-238 degrees). This takes about 20 minutes or so. Use a candy thermometer to check the temperature. Once it gets close to the 236 degrees, watch it carefully, because it will rise in temp very quickly and could burn.
3. Add the sugar and hot water mixture to your Kitchen Aid with the gelatin. Then add a pinch of salt. Beat this together until stiff and white. Takes about 20 minutes or so.
4. Add 2 teaspoons of vanilla. Beat into the mixture.
5. Pour into an 8”x8” pan that has been oiled and dusted with powdered sugar. I dust the top with powdered sugar a few minutes after pouring into a pan. Allow to sit until stiff enough to hold its own shape. Some recipes call for letting them dry out for several hours or even overnight before cutting, but we usually can’t wait that long. At least a couple hours is good.
6. Cut into squares. I oil a sharp knife before and during cutting to make cutting easier. Have kids roll in powdered sugar in a bowl. Let marshmallows dry out some before storing in a zip lock bag.
7. If you are using for roasting, add an extra envelope of gelatin to the recipe.

*I got this recipe from the Feingold blue book.

Nilla Wafers

1 cup butter (Or ½ cup butter – Ghee and ½ cup shortening – Spectrum)
1 cup sugar (I use C&H or you could use xylitol)
1 egg (let sit at room temperature for a bit, or put in a bowl of warm water)
2 tsp powdered vanilla (I use Authentic Foods brand)
1 cup white rice flour
1 cup potato starch/flour

1. Mix together the butter and sugar.
2. Beat in egg and vanilla. *
3. Add the flour and starch and cream for 1 minute. Chill dough in the refrigerator for at least an hour.
4. Roll dough into ½ inch balls (note – this is pretty small). Place on a baking sheet and flatten slightly.
5. Bake at 375 degrees for about 8 minutes.

Let sit on baking sheet for 5 minutes. Transfer to a cooling rack. Repeat with remaining dough. Store in a covered container. Use a good baking pan. I use an air bake silver pan. If you use a dark pan, you will have to shorten the cooking time, and lower the temp by 25 degrees. Freeze any leftovers in a large zip lock bag.

My kids like these but they are very crumbly. They do taste similar to the real Nilla Wafers.

*If you are egg free, use Ener-G egg replacer.

Panda Puff Cookies

½ cup peanut butter (I use Whole Foods brand to avoid soy)
1/3 cup granulated sugar (I now use all natural organic sugar)
1/3 cup packed brown sugar (Domino’s Light Brown Sugar)
1/3 cup butter, softened (I use Ghee)
½ tsp baking soda (Bob’s Red Mill to avoid aluminum)
½ tsp baking powder (I use Rumford to avoid aluminum)
1 egg (egg substitute won’t work well here)
*4 cups of Envirokids Panda Puffs cereal (or Gorilla Munch)
1 cup semisweet chocolate chips (Enjoy Life)

Heat oven to 325 degrees. Stir peanut butter, sugars, butter, baking soda and powder, and egg in a large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. These will spread some. Bake 10-12 minutes. Cool for 5-10 minutes. Remove to wire cooling rack and cool completely.

This is the first GFCF treat I made. I had to first get over the fact that I was cooking cereal! These are pretty good, but very crunchy. The kids love them. Make sure you let them cool long enough and transfer to a cooling rack carefully. They’re fragile!

If you are peanut free, use cashew butter or almond butter and Gorilla Munch cereal. Both these cereals have soy and peanut cross contamination issues if your child is sensitive. We can’t do this cereal anymore.

*I got this recipe from “Special Diets for Special Kids Two.”

CC (Cody’s Comments): They fall apart really easily.
Cody’s Rating: 10

Peanut Butter Cookies

1 cup peanut butter (we use Whole Foods brand to avoid soy)
1 cup white sugar (we use C&H cane sugar)
1 egg (we use organic)
1 tsp GF vanilla

Combine all ingredients and mix together until creamy. Place small round balls on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X” design. These will spread. Cool on rack. Makes 24 cookies.

These are OK. Good as a dessert in a school lunch, but not good enough for a substitute birthday treat.

*I got this recipe from “Taste of Home 30-minute Cookbook”.

Cody’s Rating: 6
Cody’s Comments: They’re very crumbly.

Strawberry Jell-O

1 envelope of Knox unflavored gelatin (at any grocery store by the Jell-O)
2 cups of fruit juice (I use Sir Strawberry juice from Trader Joe’s)

Soften gelatin in ½ cup of fruit juice. Put remaining 1 ½ cups of juice into a small saucepan and bring to a boil. Add softened gelatin, stirring until completely dissolved. Pour into mold. Chill until firm. Makes 2 cups.

My kids don’t like this one too much for some reason, but you can use any juice. We’ll have to experiment. I think it tastes pretty similar to the real thing but with more of a cherry taste.

*I got this recipe from the Feingold blue book.

Here’s another one below I found online but haven’t tried yet:

1 (12 oz.) can of Welch’s frozen grape juice concentrate, thawed
3 envelopes unflavored gelatin (I use Knox)
1 1/2 cups (1 can) water
Soften gelatin in grape juice. Boil the water and add the juice/gelatin mixture. Stir until the gelatin dissolves. Remove from heat and pour into a lightly greased 9 x 13 pan. Chill. Cut into squares when firm. Refrigerate leftovers. If you want these softer like jell-o, instead of a jiggler, just use less gelatin.

Triple Berry and Apple Pie

You can buy a pre-made pie crust from Whole Foods. Below is the filling and topping. “Pamela’s” brand makes a wheat free bread mix that you can make a pie crust out of that is supposed to be good.

1 cup granulated sugar
5 tsp of quick cooking tapioca (found in the canning section)
½ tsp cinnamon
4 cups frozen mixed berries (blueberries, raspberries, and blackberries)
2 or 3 Granny Smith apples, peeled and cut into small slices
2 TB butter, cut into small cubes (Ghee or Earth’s Balance (soy))

1. Grease bottom and sides of pie pan with melted butter. Place pastry in pie pan.
2. In large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently till coated. Let stand 15 minutes.
3. Spoon filling into pastry lined pie plate. Dot with butter. (Do not need to do this if you are using a crumb topping below.)
4. If using a pie crust as a top, place pastry over fruit and crimp edges to seal. Cut 4 small slits in the crust near center. Cover edges of crust with foil.
5. Place pie on a foil lined cookie sheet to catch any over flow.
6. Bake at 375 degrees for 45 minutes.
7. Remove foil and bake another 30-45 minutes or until pie is bubbling at slits.

For a crumb topping: (If you use this topping, you don’t need to dot top of pie with 2 TB of butter in #3 above).

1 cup of flour (I use my Carol Fenster mix for everything. See banana muffin recipe.)
½ cup brown sugar, firmly packed (Light Brown Domino Sugar)
1/8 tsp salt
½ cup of butter (1 stick)

Combine the above ingredients. Blend until crumbly, then sprinkle over fruit. Bake as above. Allow pie to cool for a while before cutting. Store leftovers in the refrigerator.

This was a favorite before going GFCF. I haven’t made it GFCF yet. These contain all non-yeast feeding fruits if you sub pears for the apples (It does contain a lot of sugar though.). For the topping, make sure you refrigerate your Ghee first (I normally leave my Ghee out). I think you could easily get by with using less than ½ cup of Ghee for the topping.

Caramel Popcorn

¼ cup of simple syrup (see recipe below)
½ cup brown sugar (Domino light brown sugar)
½ cup butter (1 stick) (Ghee or Earth’s Balance – soy)
½ tsp salt
¼ tsp baking soda (I use Bob’s Red Mill to avoid aluminum)
1 tsp vanilla
10-12 cups popped corn (We use a hot air popper with organic kernels)

1. Place popcorn in large microwavable bowl.
2. Make simple syrup (combine ¼ cup of sugar and 1/8 cup of water and microwave for about 30 seconds till sugar is dissolved).
3. Combine syrup, sugar, butter and salt in a 4 cup glass measuring cup. Cook in microwave for 2 minutes.
4. Add baking soda and vanilla. Stir. Pour mixture over popped corn and stir to coat evenly.
5. Cook popcorn on high for 1 ½ minutes. Stir.
6. Cook for 1 minute. Stir.
7. Cook for 30 seconds. Stir.
8. Pour onto waxed paper to cool.

This is very sweet. Use more popcorn if too sweet. Not the healthiest snack and will definitely feed yeast, but might work for Halloween. I haven’t tried this with Ghee yet.

CC (Cody’s Comments): Add a lot of caramel if you want it to taste good.
Cody’s Rating: 3 (He used to love this, but lately he doesn’t for some reason.)

*Got this recipe from the Feingold blue book.

Gummy Snacks

3 envelopes of Knox unflavored gelatin (by the Jell-O at any store)
1/4 cup of sugar
1/2 cup of fruit juice or pop (open the pop and let it de-fizz first)

Combine all ingredients in a small saucepan and heat just till sugar dissolves. Pour into molds and refrigerate till firm (about 20 minutes or so). I sometimes grease the molds with oil to make them easier to get out. I use a sharp knife to loosen them out. Store any leftovers in the fridge.

These are really simple but you’ll need at least 2 candy molds from Wal-Mart (craft section usually), or a Hobby Lobby or Michael’s. I also bought a gummy making kit from Michael’s. It had all the artificial stuff in it, but I threw that out and used the mold b/c it was of a worm, spider, grasshopper, and frog, and then it also had a nice squeeze bottle to fill the molds with. We got hearts, stars (these are hard to get out), and baby molds (the baby molds had bears) from Wal-Mart.

You can use your favorite juice or pop to make these. The more flavor the better. The kids like 365 Root Beer (from Whole Foods) the best. We also use RW Knudsen “pop” – raspberry, etc. Sir Strawberry juice from Trader Joe’s would probably be good too.

CC (Cody’s Comments): Don’t be freaked out by the spider gummy snacks.
Cody’s Rating: 10 million

Annie’s makes a fruit snack now that is good. I got them at Whole Foods. These are very high in sugar which will feed yeast if you’re watching that.

*I got this recipe from the Feingold recipe board from Sharon S.


1 cup organic sugar
1 cup hot water
3 to 4 cups cold water
1 cup freshly squeezed lemon juice

Combine 1 cup of sugar and 1 cup of water in a saucepan and heat until the sugar dissolves or it comes to a boil. Add this to a pitcher. Add 1 cup of lemon juice (I usually need about 6 organic lemons). Add 3-4 cups of cold water. ( I use 3 ¾ cups.) Stir and enjoy.

Puppy Chow

9 cups Health Valley Rice Crunch ‘Ems cereal (soy)
1 cup of GFCF chocolate chips (Enjoy Life or Sunspire)
½ cup of peanut butter (We use Whole Foods brand to avoid soy)
¼ cup of butter (Ghee or Earth’s Balance – soy)
1 tsp GF vanilla (if using GF vanilla powder, use ¼ tsp)
1 to 1 ½ cups of powdered sugar (we use organic)

Melt chocolate chips, peanut butter, and butter in a saucepan until smooth. Stir in 1 tsp of vanilla. Pour over 9 cups of cereal and mix well. Cool slightly. Pour into a large zip lock bag with 1 ½ cups of powdered sugar. Shake until well coated. I usually only use 1 cup of powdered sugar.

Use cashew or almond butter if you have a peanut allergy. These do feed yeast and also contain soy. I haven’t found a cereal sub without soy that would work for these yet.

Salsa – Chili’s

This is a mock Chili’s restaurant salsa recipe. It does taste very similar. We love it. It is a little spicy, just like Chili’s. If you want it less spicy, use just 1 TB of jalapenos instead of 1 TB plus 1 tsp.

14 ½ oz can of tomatoes and green chilies
14 ½ oz can whole peeled tomatoes plus the juice
1 TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)
¼ cup diced onion
¾ tsp garlic salt, or more to taste
½ tsp cumin, or more to taste
¼ tsp sugar, or more to taste

Place onions in a food processor. Take out and measure out ¼ cup. Put ¼ cup back in the food processor and add the jalapenos and process for just a few seconds. Add both cans of tomatoes, garlic salt, sugar, and cumin. Process all ingredients until well blended, but do not puree. Place in a covered container and chill for a couple of hours to allow the flavors to develop. Serve with organic corn tortilla chips. We like Xochitl chips from Woodman’s or Whole Foods. Tostitos are not truly GF.

*I got this recipe from

Salsa Fresca

This is a more authentic Mexican salsa recipe and it uses all fresh ingredients.

8 Roma tomatoes (or other small tomato)
1 medium onion
2 garlic cloves
1 jalapeno
4 TB of fresh lime juice (about 1 to 1 ½ limes)
1 ½ to 2 TB of fresh cilantro
1 tsp salt (I use sea salt)

Combine all ingredients in a food processor or blender. Place in a covered container and chill for a couple of hours to allow the flavors to develop. Serve with organic corn tortilla chips. We like Xochitl chips from Woodman’s or Whole Foods. (Tostitos are not truly GF.)

*I got this recipe from my neighbor, Laura.

Breakfast Sausage

1 lb ground beef (I use Sommer’s Organic from Trader Joe’s)
1 tsp dried sage
1 tsp salt
½ tsp pepper
¾ tsp ground fennel seeds (I grind up fennel seeds in a clean coffee grinder)
1/8 tsp marjoram
1 tsp brown sugar (Domino Light Brown Sugar)
1/16 tsp crushed red pepper flakes

Variations: Add a couple slices of a peeled pear diced. This will add more sweetness to the sausage.

Blend all ingredients (including the meat) in a food processor until blended. Do not over mix. (You could also just use your hands). Form into 9-12 small patties with well oiled hands. Saute patties in a large skillet over medium heat with 1 TB of olive oil for 3-4 minutes per side or until cooked through.

*Adapted by Sueson Vess and taken from Carol Fenster’s Cooking Free cookbook.

Banana Muffins
1 1/3 cup GF flour blend

*2 tsp baking powder (I use Rumford Aluminum Free)
1/4 tsp baking soda (I use Bob’s Red Mill)
1/2 tsp salt (I use Redmond’s Real Sea Salt)
1/3 cup coconut oil or Spectrum shortening*
2/3 cup sugar (I use C& H or organic)
2 well beaten eggs (I use Ener-G egg replacer and whisk really well)
1 cup mashed banana (about 2 large or 3 small bananas)
3/4 cup chocolate chips (Enjoy Life – optional)
Preheat oven to 350 degrees. Combine dry ingredients (first 4 ingredients) and set aside. Cream together coconut oil and sugar. Add beaten eggs or egg replacer and mix well. Alternate adding the mashed banana and egg mixture until combined. Stir in chocolate chips if you are using them.Spoon into greased or lined muffin cups and bake for approx. 25minutes. Makes about 12 muffins. I usually leave the chocolate chips out and then sometimes add them to the top when we defrost them, and make a smiley face with them.

*I used Carol Fenster’s New Flour Blend (makes 4 ½ cups)
· 1 ½ cups sorghum flour
· 1 ½ cups potato flour/starch
· 1 cup tapioca flour
· ½ cup almond flour

*I got this recipe from Sheri from board.

*I use Expeller Pressed Coconut Oil from The expeller pressed has no odor or aftertaste and is good for cooking.

We also like Anna’s Banana Bread mix, which we make into muffins. For egg replacer, use 2 TB of ground flax seed and 7 TB of boiling water. Let sit for 15 minutes. Get online at or at your HFS.

Fruit & Nut Cereal Bars

1/2 cup honey (or other syrup like cane or brown rice)
1/2 cup peanut butter (I use WF brand to avoid soy)
1/3 cup brown sugar (Domino’s Light Brown Sugar)
3 cups gluten free rice krispies cereal (I use Erewon cereal)
¼ cup organic raisins
¼ cup dried cranberries
¼ cup dried cherries
1/8 cup almonds or peanuts (optional – I cut the almonds in half)
2 TB sunflower seeds
1 TB flax seeds or ground flax seeds

1. In a large sauce pan, bring ½ cup of honey, ½ cup of peanut butter, and 1/3 cup of brown sugar to a boil, stirring frequently. Stir on low-medium heat for a couple of minutes.

2. Add the cereal and then all the other ingredients and stir until mixed thoroughly.

3. Pour into a 13 x 9 greased pan (I use Organic Spectrum shortening) and use a spatula to press down.

4. Let cool for 30 minutes before cutting. Great snack or breakfast on the go. These have a rice krispy taste and texture to them. You can make these with any ingredients you want. If you use chocolate, add about ¼ cup of chocolate chips or less. They will melt down completely. If you want them in whole pieces, wait till they cool completely, then push them on to the top. The honey and sugar will feed yeast if you are watching that.

(Don’t feed this to a baby under 1 as it contains honey and nuts.)

Pancake Syrup

½ cup white sugar
½ cup brown sugar
½ cup water
½ tsp GF vanilla (Frontier brand or homemade)
1 tsp Lyle’s Golden Cane Syrup (optional – at Whole Foods)

Put sugar and water into a saucepan. Cover and bring to a boil. When sugar crystals are thoroughly dissolved, add vanilla and Lyle’s Golden Syrup.
Stays fresh in refrigerator for weeks. Warm a portion in microwave for 10 seconds before using. Makes 3-4 servings.

Regular pancake syrup contains artificial flavors and high fructose corn syrup and pure maple syrup is very expensive. I’ve made this and the kids don’t even notice the difference. We also use Agave Blue Nectar as syrup. It is a low glycemic and doesn’t feed yeast. It has a very sweet taste.

We like Namaste pancake mix the best. They’re more of a Swedish pancake instead of fluffy. You can use room temperature club soda instead of rice milk to make pancakes fluffier. We sometimes add fresh fruit like strawberries or blueberries.

Pumpkin Berry Muffins

1/2 cup coconut oil or olive oil
1 cup canned organic pumpkin puree
1/4 cup molasses
3/4 cup light brown sugar (Domino’s)
1 1/2 tsp GF vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup organic stone ground cornmeal (Arrowhead Mills or Bobs)
1/2 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup potato starch or rice flour
1/2 tsp sea salt
2 1/2 tsp baking powder (I use Rumford)
1 tsp xanthan gum
4-5 TB organic apple or pear juice, or apple cider, as needed
1 1/4 cups berries- I used frozen cranberries and blueberries
Preheat the oven to 375 degrees. In a large mixing bowl, add the oil, pumpkin puree, and molasses, and whisk to combine. Add the brown sugar, vanilla extract, cinnamon, nutmeg, and allspice. Whisk to combine.In a separate mixing bowl whisk together the cornmeal, buckwheat, tapiocastarch, potato starch, sea salt, baking powder, and xanthan gum.Using a rubber spatula or wooden spoon, add the dry ingredients into the wet;and stir by hand just enough to make a smooth batter. Add the pear juice aTB at a time to make the batter less stiff. You want a batter that isthicker than cake batter, and not runny. Fold in the frozen berries and quickly combine. (If you use room temperatureberries, pat them dry first; and decrease the baking time by five minutes). Drop the batter by spoonfuls into the muffin cups.Decrease the oven temperature to 350 degrees and bake the muffins on a centerrack for about 15 – 20 minutes or so, until the tops are firm to the touch andgolden. Check the muffins with a toothpick if necessary. If it emerges clean, the muffins are done.

Pumpkin Muffins (Egg Free)

2 cups GF flour blend (I use Carol Fenster’s blend. See banana muffin recipe.)
3/4 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground nutmeg
3/4 tsp GF baking powder (I use Rumford)
3/4 tsp baking soda (I use Bob’s Red Mill)
3/4 tsp salt1 can organic pumpkin puree (14-15 oz)
2/3 cup vegetable oil (I use olive oil)
1 & 1/2 cups white sugar or xylitol
1 jar organic pear or apple baby food (I used 5 oz of homemade pear sauce)
Egg Replacer:2 TB ground flax seed2 tsp GF baking powder (Rumford Aluminum Free)2 tsp starch (potato, tapioca, etc.)2 TB vegetable oil6 TB water
1. Preheat oven to 375 degrees and line muffin tins.
2. Combine the dry ingredients (first 7 ingredients) and set aside.
3. Combine the egg replacer ingredients, adding the waterlast. Whisk, and let sit for 5 minutes.
4. In a large bowl, mix together the pumpkin, oil, sugar,and pears.
5. After 5 minutes has passed, whisk the egg replacer once more, thenadd to the pumpkin mixture.
6. Add the combined dry ingredients.
7. Spoon batter into muffin tins filling about ¾ full.
8. Bake in preheated oven for 25-30 minutes.Makes approximately 18 muffins. These turned out good. We also use Gluten Free 1-2-3 muffin mix for pumpkin muffins. Order online from them.

*I got this recipe from Sheri on board.

Teff Pancakes

1 1/2 cups teff flour
1 tsp baking soda
1 tsp cream of tartar (this does feed yeast)
1/4 tsp sea salt
1 1/2 cups milk sub (I usually use a combination of rice milk, room temp club soda, and pear juice. If using all pear juice, eliminate the agave)
3 TB oil (can use olive oil or coconut oil melted)
1 tsp agave nectar
Preheat griddle or skillet and grease with ghee. In a large bowl, whisk the flour, baking soda, cream of tartar and salt.In a 2 cup glass measuring cup, combine the milk sub or water, oil and agave nectar. Pour into the flour mixture, and whisk just until combined. Don’t overbeat. Will thicken slightly upon standing.Drop by spoonfuls (1 to 2 TB per pancake) onto the griddle or skillet. Cook until the tops are bubbly and edges are brown (about 2 minutes the first side, and 1-2 minutes the second side. These are fragile. Loosen the edges all the way around first then flip carefully. Makes about 12 small pancakes. Cool and freeze any leftovers.

My kids like these. Since they are dark brown, they call them chocolate pancakes. J Little do they know, they are good for them (somewhat). Teff is high in calcium – about 40%. I like them too and not a big fan of a lot of GF things. I put fresh strawberries or blueberries on mine.


Blueberry Banana Smoothie
1 cup rice milk (I use Pacific brand)
2 two-inch pieces of frozen bananas
½ cup frozen blueberries
¼ cup water (or to desired consistency)
1 scoop of ice cream (Purely Decadent Coconut Milk Ice Cream – WF)

Mango Orange Banana Smoothie
½ cup orange juice (Tropicana Original or 365 brand from Whole Foods)
½ cup vanilla or plain yogurt or ice cream
½ mango (peeled and sliced)
½ frozen banana (in two pieces)
Water as needed

Pineapple Banana Smoothie
1 cup rice milk (I use Pacific brand)
3 small pieces of frozen bananas
2 frozen chunks of fresh or canned pineapple
½ cup pineapple juice
1 scoop of ice cream (Purely Decadent Coconut Milk Ice Cream – WF)

Strawberry Orange Smoothie
1 cup orange juice (Tropicana Original or 365 brand from Whole Foods)
1 ½ to 2 cups of frozen whole strawberries (no sugar added)
2 TB sugar (can omit for kids)
¼ cup of water (or to desired consistency)

Strawberry Orange Pineapple Smoothie
1 cup orange juice (Tropicana Original or 365 brand from Whole Foods)
1 ½ to 2 cups of frozen whole strawberries (no sugar added)
¼ cup of pineapple juice (can use juice from canned pineapple)
1 round slice of pineapple (from a can) or a couple pieces of fresh pineapple
1 scoop of ice cream (Purely Decadent Coconut Milk Ice Cream – WF)

Blend all ingredients in a blender or smoothie maker. Put in liquid ingredients first. Stir in any powder vitamins/supplements. I sometimes use coconut milk and water instead of rice milk, and I often add a TB of coconut oil. Make any of these into popscicles. I bought molds at Bed, Bath, and Beyond. I also found ones that are like Push-Ups.
Vanilla Extract

You will need to buy vanilla beans. I ordered my 7-8 inch Grade A Bourbon vanilla beans from I got a 20-pack of beans for $9.00, plus $2.95 for shipping. To make it gluten free, use a potato vodka, either Teton Glacier (I found at Woodman’s for $20) or Monopolowa.

1. Split 3 vanilla beans lengthwise with a sharp knife, leaving one inch at the bottom to keep the bean in tact.
2. Place in glass jar or bottle with 1 cup (8 oz) of unflavored vodka. A one-quart mason jar works well. These are in the canning section of most stores.
3. Be sure the beans are completely covered with vodka. You’ll have to push them down some. Seal tightly.
4. Let stand in a cool, dark place for 4 to 6 months, or at least 8 weeks. It will darken to a nice amber color.
5. Shake jar occasionally during the standing time. (Once every day or so for about 30 seconds.)

1. Extract will strengthen upon standing.
2. Store in a dark colored, air-tight corked bottle in a cool, dark place.
3. Place a few drops of vanilla extract on a cotton ball. Place in custard cup in back of refrigerator to diffuse odors.
4. You can also add either 1 TB of dark rum (per cup of Vodka) to sweeten it, or some simple syrup (2 parts sugar to 1 part water – dissolve in microwave). Use 1 TB of the simple syrup mixture.

Most vanilla extracts contain gluten because they are made from alcohol. Read labels. If it is gluten free, it will say so. Frontier makes gluten free vanilla while you’re waiting for this one to brew. I found it at WF. Keep in mind that alcohol feeds yeast. Authentic Foods makes a vanilla powder but you need to use ¼ of a tsp when a recipe calls for 1 tsp of regular vanilla.

Worcestershire Sauce

1/2 cup apple cider vinegar
2 TB “soy” sauce (see recipe below)
2 TB water
1 TB molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp pepper
Place all ingredients in a medium saucepan and stir thoroughly.Bring to a boil, stirring constantly. Simmer 1 minute. Cool.Store in the refrigerator. Makes about 3/4 cup. Shake well before using. Lea & Perrins Worcestershire sauce is GFCF but contains corn syrup.

Soy Sauce A
4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water
In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Soy Sauce B
8 oz molasses
3 oz balsamic vinegar
Sugar to taste
Combine all ingredients and stir till combined. Store in the refrigerator.
I’ve only made the soy sauce B for my Honey Lime Chicken recipe.

Other Meals That Don’t Require a Recipe

1. BBQ Chicken on the grill.
2. Mostacciolli or Spaghetti (We use Tinkyada brand rice noodles. We use my mom’s homemade sauce.)
3. Steak w/ steak seasoning.
4. Hamburgers. I buy Sommer’s Organic beef from Trader Joe’s.
5. Ian’s Chicken Patties or Ian’s GFCF Chicken Nuggets, Ian’s Mac and No Cheese frozen meal, Ian’s turkey corn dogs, Ian’s French Bread pizza (soy).
6. Hot dogs (Applegate Farms Beef or Turkey Uncured – from Trader Joe’s or WF or Woodman’s). Freeze these immediately. They don’t keep long.
7. Soups (chicken, tomato, vegetable). Most homemade, or Imagine Tomato.
8. Sandwiches – turkey, ham, (Applegate Farms brands from TJ’s or WF), peanut butter and jelly, bacon (Applegate Farms Sunday Bacon), lettuce & mayo (Spectrum). We’ve been using Food for Life Brown Rice bread.
9. Scrambled Eggs, Hard-boiled eggs

Baked Potatoes, sweet potatoes with brown sugar, Ghee, and cinnamon
Vegetables –broccoli, cauliflower, frozen green beans, peas, carrots & celery with homemade ranch dressing
Fruit – pears, plums, watermelon, pineapple, blueberries, cranberries, bananas, apples, mango, etc. (always try to get organic to avoid pesticides)
Non-yeast feeding fruit: pears, cranberries, blueberries, blackberries, and raspberries, lemons and limes.
Salad (We use Romaine lettuce with Annie’s dressings (apples)
Fries or tator tots (365 brand – has apples) or Ian’s Alphatots, or Cascadian


Pinnacle Gold Potato Chips (order from
Chee Cha Potato Puffs (order from
Gorge Delite Just Fruit Pear Bars ( or the above)
Cherrybrook Farms chocolate frosting (HFS – add a little rice milk)
Xochitl corn chips at Woodman’s or WF
Green Mountain Gringo corn chips from Woodman’s or WF or HFS
Ener-G Wyle’s pretzels (corn syrup) from Woodman’s (very hard)
Orgran chocolate and vanilla animal crackers (HFS or
Enjoy Life products (all contain grapes, apples) but they make good
cookies, breakfast bars, etc. (WF or Dominick’s or HFS)
Enjoy Life chocolate chips (no soy)
Fruitabu strawberry fruit leathers (WF or on
Sharkies gummy snacks (I ordered on
Purely Decadent Coconut Milk vanilla or choc. ice cream (Whole Foods)
Ah!Laska Chocolate syrup (WF)
Archer Farms (Target brand) strawberry frozen fruit bars
Cool Fruits – Cherry and Grape (frozen fruit juice in plastic, from WF)
Enjoy Life cinnamon bagels (contain grapes) from HFS
Kinnickinnick cinnamon doughnuts (corn syrup) from HFS
Raisins (some bulk raisins may add flour to prevent from sticking)
Craisins (these are just cranberries with sugar)
Lundberg brown rice rice cakes (Woodman’s). We add peanut butter.

Other foods we buy:

Ian’s Chicken Patties (GF ones at Whole Foods)
Ian’s Chicken Nuggets (Gluten Free ones at WF)
Ian’s Alphatots “fries” (WF)
Ian’s Mac and No Cheese (health food store)
Ian’s GF French Toast Sticks
365 Shoestring fries and tator tots (contain apples) (WF)
Erewhon brown rice cereal (not the no salt added or twice rice)
Tinkyada fusilli or elbow rice noodles
Pacific Original Rice Milk (Woodman’s or WF–Rice Dream is not GF)
Imagine tomato soup (Woodman’s in a box by the broths)
Imagine beef broth and chicken broth
Ener-G Tapioca Hot Dog Buns (warm in microwave)
Food for Life brown rice tortillas (For tacos. We get at the HFS.)
Oberweis lemonade or Gerber pear juice (may have CC issues)
Food for Life brown rice bread (contains peaches).
Anna’s bread mix is one of the best sandwich breads (HFS or online). They also make good muffins. We liked pumpkin and banana.
1-2-3 Gluten Free makes good mixes too. (Online. I get on Amazon.)
Namaste makes a good pancake mix. (Woodman’s or HFS)
Agave Nectar (we use as a pancake syrup)
Organic powdered sugar (some regular ones may add flour to theirs)
Rumford Aluminum Free Baking Powder
Bob’s Red Mill Aluminum Free Baking Soda (keep in fridge)
Purity Farms Ghee (much cheaper at WF – use in place of butter)
Organic Spectrum shortening (WF or Woodman’s)
365 Root Beer (WF)
365 Key Lime soda (WF)

Below are foods that we used while transitioning to GFCF, but then removed after a couple months. Most contain soy or have cross contamination (CC) issues. Soy is very similar to casein and is a hormone disruptor so can affect mood/behavior.

Glutino pretzels from Woodman’s (soy, these are really good)
Fritos (CC – the scoops may be better as they are ran on a different line)
Tostitos (CC –the scoops may be better, but they also contain soy)
Lay’s potato chips (CC issues and soy)
Ting’s (CC issues) These are kind of like Cheetos. (Dominick’s or WF)
Good Karma ice cream cups – strawberry swirl or choc. fudge (soy – I like these. Rice Dream ice cream is not truly GF.)
Glutino chocolate chip granola bar (soy – I like these.)
Josef’s cinnamon graham crackers/cookies (soy) from HFS
Amy’s frozen meals – Baked ziti (soy) and pizza (soy)
Welshire Farms Dinosaur chicken nuggets (soy) from WF
Bell & Evans Gluten Free chicken tenders (soy – in the black box)
Gluten Free Pantry Chocolate Truffle Brownie mix (soy – VERY good.)
Gluten Free Pantry Chocolate Chip Cookies (Frozen. Good, but have corn syrup) from Woodman’s
Rice Works Salsa Fresca from Costco (Kind of like Doritos. Good, but have corn syrup.)
Envirokids Koala Krisp (chocolate rice krispies) (soy & peanut CC)
Envirokids Gorilla Munch cereal (soy & peanut CC)
Envirokids Peanut Butter Panda Puffs cereal (soy & peanut CC)
Envirokids Amazon Flakes (soy and peanut CC)
New Morning Kocoa Krispies cereal (CC issues?)

Other products we’ve purchased:

Dessert Essence raspberry or unscented shampoo and conditioner (WF, HFS or online)

California Baby Unscented shampoo and body wash for kids. (WF)

Rainbow Unscented shampoo (WF, has soy).

We use Ivory Soap (unscented) for Feingold, not sure about GFCF.

Tom’s of Maine toothpaste for kids (fluoride free strawberry or orange)

Burt’s Bees chap stick (this does contain soy). Haven’t found a chap stick w/o soy yet. Soy is in Vitamin E a lot of times.

Seventh Generation laundry detergent and dishwashing detergent
(Woodman’s or WF)

Klean Kanteen – Stainless steel sports bottles for lunches (instead of plastic). Also bought the thermal wraps because these sweat. You have to hand wash these with baking soda.

Shower and bath balls to remove chlorine from the water. I ordered on

Surf Sweet Gummy Worms and Gummy Bears (no corn syrup!) (I found these at Whole Foods and on or The gummy worms are better and softer than the bears.

Sharkies Gummy Snacks (these are kind of like candy). I ordered a box from Annie’s has good fruit snacks too, from WF.

B-Fresh Bubble Gum (contains oranges) or Spearmint ( or

Xylichew gum (spearmint or Tangerine) from Whole Foods near the toothpastes.

Jelly Belly Naturals (we like Tropical Fruit). Make sure you get the ones that say naturally colored and flavored. I’ve found at Whole Foods, sometimes at Border’s Books.

Yummy Earth suckers These are about the only suckers without corn syrup. You can get a big discount using this link. You get a bulk bag of 300 suckers for around $25 or so.

Still checking out the candy that would be GFCF and FG….

Related Posts:

2009 Feingold Shopping List 

2012 Feingold Shopping List

Feingold Recipes

For a list of more products with pictures, visit my new blog:

The All Natural Diet.

For Feingold recipes, visit my recipe blog, All Natural Recipes.

Also, be sure to Like “All Natural Mom” on Facebook. Posting tips and recipes almost daily (link is on home page on the left).

All Natural Mom’s Guide to the Feingold Diet” e-book will be out in March, 2013!

Written by Sheri Fortes - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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  1. Wow – I'm somehow suprised how many similar recipes you and I use! I'll have to try using the quinoa flakes in the cookies – i'm not using rice or tapioca, and i use corn and soy as the base for most sweet breads – but i'm thinking soy would be too bitter for cookies. I already put the flakes in my muffins.

  2. This is an awesome resource. Haven't started the diet yet but now I'm a bit more confident. Thank you!!! These recipes easily transferred to my meal planning site.

  3. I will be printing this out and trying to use it mostly for my autistic Son’s diet. You know if one family member diets then we all diet around the dinner table and these look delicious.

    Thank You.

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