If it is one thing I am sorely lacking on this blog…it would be yeasted breads.  Gluten free AND vegan breads are a very tricky endeavor, and most recipes and experiments that I try are not worth sharing.     There are lots of reasons gluten free egg free breads are problematic.

• eggs provide much needed lift to dense-leaning gluten free breads.  Without eggs to lift away, bricks are a very common side-effect!
• because we can’t use wheat (and the structure gluten provides!), breads are not as willing to lift up …yeast or no yeast.  And this lack of structure can also result in crumbly breads.

I have made more gluten free vegan breads than I can shake a stick at.  Without a doubt, using eggs makes gluten free breads SO much easier!  Problem is…my son can’t have them still, and he LOVES bread!  So I also need to make sure the breads are as wholesome as possible, and as simple to digest on his belly as possible.  I ran across this  recipe months and months ago and have been playing with this recipe ever since!

Enter soaking grains.  In layman’s terms, soaking the grains in an acidic medium allows for those protective coatings to be broken down so that our bodies can digest them easier, and get all the nutrients more readily too!  You can read more information here.

I have experimented with multiple grain combinations and ratios and have definitely been most happy with the one I share with you now.  I almost always find whole millet in the bulk food section, and buy my teff online.

While I prefer the mini loaf and English muffin route, I have done this as a loaf as well.  It is important to use a sturdy bread pan, here is my favorite loaf pan.   But English muffin rings are so darn cheap, and there is no sunken cavity afterwards…the small amount of dough is easy enough to lift!!  I suggest at least 8,rings and at $$5/4, they will not break the bank.  Better yet,  you have convenient single servings ready to go.

A perfect, moist gluten free vegan bread that holds for days and does not crumble.  A lovely sourdough tang..I simply cannot get enough of this bread!  Yum!

Teff, millet, and brown rice grains

This recipe was shared at Whole Foods Friday, GF Fridays, Wellness Weekend, Healthy Vegan Fridays, Lunchbox Love, Simple Meals Friday,

Hello and welcome to Allergy-Free Wednesdays (AFW).  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Visit previous AFW linky parties for even more delicious ideas!

Your weekly submissions will be shared on ALL 7 blogs!  Additionally, each hostess will feature a favorite recipe(s) from the week before and pin them on Pinterest.  Please visit each blog to see their features!  Your hostesses:

• Me, Laura@Gluten Free Pantry, Nancy@Real Food Allergy Free, Amber@The Tasty Alternative, Michelle@The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom,

Please read here for the rules and guidelines of our hop, as well as links to all previous parties!  2 WEEKLY SUBMISSIONS MAX PLEASE.

Here is a key for labeling your recipes:

GF = Gluten Free
DF = Dairy Free
SF = Refined Sugar Free
V = Vegan

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

Reader Fav:

Protein Carrot Cake@ Food & Yoga For Life

My Picks:

Raw White Chocolate & Cranberry Bars @ The Fussiest Eater

I Am a Food Allergy Momma.  Please Be Kind @Sisters Raising Sisters

Blueberry Muffins @ Cradle Rocking Mama

Skinny Peanut Butter Chocolate Crispies @ The Knoxville Holts

Hello and welcome to Allergy-Free Wednesdays (AFW).  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Visit previous AFW linky parties for even more delicious ideas!

Your weekly submissions will be shared on ALL 7 blogs!  Additionally, each hostess will feature a favorite recipe(s) from the week before and pin them on Pinterest.  Please visit each blog to see their features!  Your hostesses:

• Me, Laura@Gluten Free Pantry, Nancy@Real Food Allergy Free, Amber@The Tasty Alternative, Michelle@The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom,

Please read here for the rules and guidelines of our hop, as well as links to all previous parties!  2 WEEKLY SUBMISSIONS MAX PLEASE.

Here is a key for labeling your recipes:

GF = Gluten Free
DF = Dairy Free
SF = Refined Sugar Free
V = Vegan

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

Reader Fav:

Melt in Your Mouth Mini Lemon Cups @ Savory Lotus

Thai Zinger Smoothie @ Savory Lotus

I was recently given the chance  to sample a new line of foods produced by The Sneaky Chef herself, Missy Chase Lapine.  I was sent two products, Smooth Red Pasta Sauce and No-Nut Butter.

I was impressed with the innovative No-Nut Butter…made from golden peas.  The texture reminded me of a Jiff-style peanut butter, and the flavor was nutty and pleasing, both my sister and I really liked it.  It baked very well into all baked goods too!  My concern was the lower protein (3g) and fiber (1g) content as compared to our sunflower seed butter.  Canola & palm oils, as well as powdered sugar are also used which our family tries to avoid!

The Smooth Red Pasta was a HUGE hit with everyone.  I especially loved the ingredients list…ALL VEGGIES, and LOTS of them!  Check out this ingredient list:

Ingredients: Tomato Puree (Water, Tomato Paste), Sweet Potato Juice Concentrate, Extra Virgin Olive Oil, Carrot Puree, Sweet Potato Puree (Sweet Potato, Water), Red Bell Pepper Puree, Cauliflower Puree (Cauliflower, Water), Zucchini Puree, Onion Puree, Celery Puree, Sea Salt, Garlic, Squash Puree, Spices, Dried Onion, Citric Acid

Super tasty and flavorful, this is a sauce I will be buying when I find it in my stores!

Without further ado, here is your Chicken ‘Parmesan’ recipe!  This breading technique can be used with any meat.  Don’t be intimidated with what looks like a long recipe.  This is really super easy to throw together!  30 minutes and on the table!

INGREDIENT NOTE: Make your own breadcrumbs!   Gluten free or grain free breads are pricey, and none of the kids will eat the heels.  Rather than throw them away, I store them in a Ziploc in the freezer.  And when I create  gluten free vegan bread FAIL, that goes in too!  When I accumulate enough, I whir the whole bit (defrosted and torn into bits) in the food processor and whir into fine crumbs (see below).  I use these fresh, as is.  They need to be stored in the freezer as they are not dried out and toasted and will mold in the pantry.

This recipe was shared with Make Your Own Monday, Natural Living Monday, Motivation Monday, Mostly Homemade Monday, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday,Hearth & Soul, Traditional Tuesday, Organic Aspirations, Tuesday Greens,GF Wednesday,Frugal Days Sustainable Ways, Well-Fed Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Wheat Free Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions, Pennywise Platter, Simple Lives Thursday, GF Fridays, Whole Foods Friday,

Hello and welcome to Allergy-Free Wednesdays (AFW).  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Visit previous AFW linky parties for even more delicious ideas!

Your weekly submissions will be shared on ALL 7 blogs!  Additionally, each hostess will feature a favorite recipe(s) from the week before and pin them on Pinterest.  Please visit each blog to see their features!  Your hostesses:

• Me, Laura@Gluten Free Pantry, Nancy@Real Food Allergy Free, Amber@The Tasty Alternative, Michelle@The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom,

Please read here for the rules and guidelines of our hop, as well as links to all previous parties!  2 WEEKLY SUBMISSIONS MAX PLEASE.

Here is a key for labeling your recipes:

GF = Gluten Free
DF = Dairy Free
SF = Refined Sugar Free
V = Vegan

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

Reader Fav:

Grain-Free Protein Bars @ Whole New Mom

My Picks:

Pocket-Sized Seasonal Eating & Dirty Dozen Guides @ Don’t Waste the Crumbs – Total score!  I love these handy printables…I will have to hand some out to my friends too!  That way I can help my family and friends choose organic where it is most important!

Gluten Free Soaked Buckwheat Flatbread @ Simply Natural Living – I have been digesting soaked grains really well, so the ease of this one appeals to me.

Paleo Cinnamon Pecan Streusal Muffins @Fox in the Kitchen – These are mostly coconut flour, which appeals to me AND my tummy!!  Eager to try them!

No Bake Coconut Banana Pie @ Gluten Free Pantry

When I have desperate families ask me for help…most often, especially in the very beginning of food elimination….they are looking for some very basic recipes to replace their kids favorites.  Chicken nuggets, bread, pancakes, and birthday cupcakes and cakes!!  I have more cookies and pancakes than I can shake a stick at already on here…but I shockingly have very few options in the cupcake/cake department.  I was overdue with his recipe!

I have another vanilla cake recipe that I love, but it has eggs, and I knew I wanted one free of the most allergens I could muster, and eggs are a common one.  Besides…my son still can’t have eggs either!!

Here is a basic vanilla cupcake with a wonderful moist crumb.  No real fancy ingredients, and worthy of any allergen-full cake out there.

You have  a couple of options with ingredients here.

1. Flours:  You can easily sub one of the flours if you don’t have one of them on hand.  You will need to keep a starch for best texture, and every flour you change will effect the end flavor and texture a bit.
2. Fat: My three favorites are melted coconut oil, ghee, or light olive oil.  They each have their own flavor, but all work well!
3. Sweeteners: Since we don’ use refined sugars much anymore, we have adapted our taste-buds to using less.  These were plenty sweet for us, especially with the frosting, but you could add up and additional 1/4 cup if you like.  You can use all cane sugar, or all coconut sugar, or part xylitol or stevia.  It is really up to you, let me know if you need help tweaking!

So make your little sweeties happy with a normal vanilla birthday treat!

FROSTING TIME!!

Vegan frostings are very easy.  This one is a very traditional frosting..I am not going for a health food here!  Just fluffy, allergen free goodness!

Ingredients:

• 1 cup favorite vegan butter or replace up to half with palm shortening
• 1 pound (scant 4 cups) of powdered sugar.  Most powdered sugar contains cornstarch
• 2 teaspoons vanilla extract
• 1 vanilla bean, scraped (optional)
• 1/4 teaspoon sea salt
• 1-2 tablespoons non dairy milk

Method:

1. In a mixer, beat the butter for a minute or two at high speed to start some fluffiness.
2. Beat in the vanillas and powdered sugar.
3. Add in some non-dairy milk a teaspoon at a time to achieve your desired frosting texture.  I usually add about a tablespoon, sometimes a touch more.
4. Beat for a minute or two at high speed, or up to 10 minutes to get lots of extra fluff!

This post was shared on Natural Living Monday, Make Your Own Monday, Mostly Homemade Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasteful Tuesday, Hearth & Soul, Traditional Tuesday, Tuesday Greens,   Waste Not Want Not, GF Wednesday, Seasonal Celebration, Whole Foods Wednesday, Real Foods Wednesday, Healthy 2Day Wednesday,  Eco Kids Tuesday, Well Fed Wednesday, Frugal Days Sustainable Ways, Wildcrafting Wednesday, Full Plate Thursday, Tasty Traditions, Pennywise Platter, Simple Lives Thursday, Wellness Weekend, GF Friday, Whole Foods Friday,Wheat Free Wednesday, Healthy Vegan Friday,

Hello and welcome to Allergy-Free Wednesdays (AFW).  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Visit previous AFW linky parties for even more delicious ideas!

Your weekly submissions will be shared on ALL 7 blogs!  Additionally, each hostess will feature a favorite recipe(s) from the week before and pin them on Pinterest.  Please visit each blog to see their features!  Your hostesses:

• Me, Laura@Gluten Free Pantry, Nancy@Real Food Allergy Free, Amber@The Tasty Alternative, Michelle@The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom,

Please read here for the rules and guidelines of our hop, as well as links to all previous parties!  2 WEEKLY SUBMISSIONS MAX PLEASE.

Here is a key for labeling your recipes:

GF = Gluten Free
DF = Dairy Free
SF = Refined Sugar Free
V = Vegan

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

Reader Fav:

3 Ingredient Grain-Free Banana Pancakes @The Tasty Alternative

My Picks:

Cilantro Lemon Chicken @ My Big Fat Grain Free Life

Chocolate Covered Strawberry Bites @ Modern Alternative Kitchen

No Bake Cookies @ Cassidy’s Craveable Creations

Healthy Probiotic Candies @ Small Footprint Family

Many months ago, I was given the opportunity to sample two of Hail Merry’s newest additions to the family.  One of the flavors was strawberry and it really knocked my socks off.    Problem is, I have yet to see them in our stores!!

Like any self respecting food blogger…I set about making my own version.  Since I already created the chocolate macaroon version, I knew this would be an easy adaptation.

What I did different this time  was NOT using all the ingredients included in Hail Merry’s.  Theirs included almond flour and almond butter…both of which are not OK for my son.  It was an experiment, and it worked, REALLY WELL!

With healthy fats and minimal sweeteners, these are a treat you can feel good about.  A magical sweet/tart flavor combo that will have your taste buds singing!  And lets not miss that these take under 10 minutes to make….a perfect treat for a busy person!

This recipe was shared on Slightly Indulgent Tuesday, Tasteful Tuesday, Fat Tuesday, Hearth & Soul, Traditional Tuesdays, Tuesday Greens, Spring Fling, Waste Not Want Not, Wheat-Free Wednesday, GF Wednesday, Well-Fed Wednesday, Real Food Wednesday, Whole Foods Wednesday, Healthy 2Day Wednesday, Seasonal Celebration, Wildcrafting Wednesday,Raw Foods Thursday, Frugal Days Sustainable Ways, Thank Your Body Thursday, Tasty Traditions,Pennywise Platter, Wellness Weekend, GF Fridays, Whole Foods Friday, Simple Meals Friday, Lunchbox Love, Healthy Vegan Fridays, Allergy Friendly Friday, 5 Ingredient Mondays,

Hello and welcome to Allergy-Free Wednesdays (AFW).  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Visit previous AFW linky parties for even more delicious ideas!

Your weekly submissions will be shared on ALL 7 blogs!  Additionally, each hostess will feature a favorite recipe(s) from the week before and pin them on Pinterest.  Please visit each blog to see their features!  Your hostesses:

• Me, Laura@Gluten Free Pantry, Nancy@Real Food Allergy Free, Amber@The Tasty Alternative, Michelle@The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom,

Please read here for the rules and guidelines of our hop, as well as links to all previous parties!  2 WEEKLY SUBMISSIONS MAX PLEASE.

Here is a key for labeling your recipes:

GF = Gluten Free
DF = Dairy Free
SF = Refined Sugar Free
V = Vegan

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

Reader Fav:

Raw Lemon Bars @ Oatmeal w/ Fork

My Picks:

Banana Chocolate Chip Muffins @ The Tasty Alternative

How Pure is Your Olive Oil? @ Don’t Waste the Crumbs

Whole Grain Gluten Free Waffles @ Redeeming the Home

Whenever we do smoothies in this house, they are almost ALWAYS as a meal.  This smoothie is no exception!

I have had to really practice at getting good at smoothie making.  It did not seem to come naturally to me like baking.  I have not been willing to sacrifice my health beliefs for taste…it needs to be NUTRITIOUS and not loaded with added sugars.  Add in the curve ball of no top 8 allergens or corn…and it gets even more challenging!  In the beginning, I had lots of failures.  Slowly but surely, I have been able to learn and get into a groove with my new smoothie recipe attempts.

My biggest challenge is getting some protein in these smoothies for my son.  When you take protein powders out, you need to be creative about your protein additions.  My sons allergies mean almost all protein powders are out…and the 2 or three I have found that do not contain a trigger for him taste nasty.   But having protein in our smoothies is totally necessary as he is SO picky!

Protein is ALSO key to the staying power of a smoothie, along with a dose of healthy fats.  A smoothie made entirely of fruits just isn’t going to stick with you for any length of time.  You have your choice in this smoothie…raw cashews or gelatin….the cashews lend a nuttiness to this, and the avocado & gelatin lend no flavor but maintain the subtle creaminess.  Chia seeds or hemp hearts add additional protein and goodies without altering the flavor much!

This particular smoothie was born in the Winter with limited in-season produce.  Citrus is plentiful, tasty, and cheap!!  In this smoothie, I left some of the zested peel and pith intact on the oranges.  I simply use a knife to roughly peel….it’s quicker and cleaner for me to prep it this way.  A high powered blender is needed to pulverize all the peel.

This recipe was shared on My Meatless Monday, Make Your Own Monday, Natural Living Monday, Motivation Monday, Tasteful Tuesday, Hearth & Soul, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, GF Wednesday, Wheat-Free Wednesday, Waste Not Want Not, Whole Foods Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Wildcrafting Wednesday, Natural Living Link-Up, Simple Lives Thursday, Thank Your Body, Raw Foods Thursday, Tasty Traditions, Pennywise Platter,Wellness Weekend, Fight Back Friday, Whole Foods Friday, GF Fridays, Healthy Vegan Fridays, Simple Meals Friday,