These moist, cake-like Brownies are not overly sweet. I used fructose sugar (which I’m told is always derived from corn these days). But if you are not corn-free, I think it is a good replacement for standard refined sugar. I used Baker’s brand chocolate in my version but there are several casein-free brands out there like Elite (which is a Kosher product that is also soy-free), Enjoy Life (GF, CF, MF, soy and Nut free), and Tropical Source (which is also found at Whole Foods and is vegan too).The entire dish takes under an hour to prepare and probably even less to polish off because they are so delicious. This recipe is only gluten-free as listed but can be modified to be dairy and corn-free as well with a few suggested substitutions. (more…)

After practicing a gluten and corn-free diet for nearly a year I often run into people that say it is just too expensive or too inconvenient to be completely gluten-free. I decided to commit some time to developing recipes that don’t require any special alternative ingredients and can be easily made by anyone on a budget.

This dish is a great getting started recipe. All the ingredients can be found at your local grocer. We reserve this one for the weekends, because even though it only takes about 30 minutes to prepare, we buy a 6 lb bird that requires nearly 3 1/2 hours in the oven. (more…)

On the way home from Trader Joe’s yesterday, with a four pound cut up whole chicken in my bag, I passed by the local Brown’s Chicken. Years ago, in what seemed like another life, I got my first job there. So in my nostalgia I spent a few moments considering the right ingredients for a good crispy piece of fried chicken. Then I pondered what it would look and taste like if it were gluten, corn, and casein-free.

I tried two batter recipes. If you look closely you will see that the legs have a smooth breading and the breast and thigh’s breading appears extra crispy. (more…)

This is a simple recipe for breaded fish. I used fresh tilapia fillets (bought in bulk from Costco) and made three batches of this recipe then I froze the fish portions in zip lock bags.

When I was ready to prepare them I just thawed them out in the refrigerator the night before and fried them in a preheated pan with olive oil at high heat (around 350-375 degrees Fahrenheit) for 5-7 minutes a side. This breading is naturally gluten-free, corn-free, and casein-free, and of course it is Feingold approved. (more…)

When we first went GF-MF we relied a lot on packaged cookie mixes and store bought brands. As time went on and I got a little more GF savvy in the kitchen I thought I would experiment with a base dough for all my cookie recipes.

Well, after dozens of trials and errors I think I’ve finally found my keeper. After months of not-quite-so perfect cookies I have developed a recipe that is very close to the original Nestle Tollhouse one…. But— this one is gluten, corn, and casein-free! (more…)

I’ve long wanted to create an allergy-friendly dish that is loaded with veggies and tasty too. With a little experimenting, I created a gluten and corn-free, dairy-free, and Feingold friendly meal that your kids may balk at trying but will definitely want to finish. My kids were surprised at how good these peppers tasted, and they gave it a definite thumbs up for the blog.

From start to finish it takes about 1 hour to prepare, assemble, and simmer. Makes six heaping medium-sized stuffed peppers or seven lightly stuffed ones. Will keep in the refrigerator for a couple of days and can be frozen as well. (more…)

I discovered this dish on a fluke. I needed to put together a fast meal with the ingredients I had on hand. I just threw it together and crossed my fingers, hoping that I wouldn’t have to cajole my three boys to at least try it. I almost grabbed the ketchup bottle on the way to the table, and it is a good thing I didn’t.

My boys just loved my easy version of Oriental Beef Stir Fry. My eldest practically licked his plate. So I’ve decided to officially add it to my collection. This lovely dinner can be made in just under 30 minutes and it is gluten-free, corn-free, casein-free, and Feingold approved. If you’d like to try it, here’s what you do: (more…)

I practiced a lot this past holiday with some of our family’s favorite home-baked cookie recipes, a tradition among the women in our extended family that dates back to a time long before I was born. This was our first gluten free Christmas, and it began with several mishaps and a lot of perseverance. Here is my all time best success this year.

These mini-muffin sized sweets are perfect for entertaining or that special occasion you’d like to attend. Also known as “Nut Cups”, this allergy friendly treat passed the test with all our gluten eating friends and family. They couldn’t taste the difference, nor did they see one. (more…)

Here is a simple family favorite that is sure to please. It took me some time to get the spices just right, and even longer to get a good gravy consistency.

Stews and soups are particularly challenging for the home cook who is used to bouillon cubes or gravy mixes. If you like simple but tasty, here is the perfect meal for a cold rainy day.

The slow cooker softens the meat so well that even a toddler can chew it without any difficulty. This Irish stew will go great with mashed potatoes, and your kids will love it, and it is gluten-free, corn-free, Feingold approved, and casein-free. (more…)

Just in time for the Holidays, here is a fool-proof stuffing recipe from Mia. It was originally published in Sphere in 1975, and according to Mia has been a family favorite for years. Mia says, “This stuffing mix can be made a day in advance and stored in the refrigerator until you are ready to stuff the bird.” Thank-you Mia for offering up this great dish option for those of us who need something other than Stove-top Stuffing. This recipe is gluten-free, corn-free, can be dairy free with a simple substitution, and it is Feingold stage 1 as long as you are careful with your broth choices. (more…)