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…)

I promise you won’t have to fight your toddler to finish this salad. It is aptly named by my four-year-old who not only gave it a perfect ten, he happily finished his portion! Even my 16 month-old enjoyed it down to the last piece. Our Super Green Salad tastes great and is naturally gluten-free, corn-free, Feingold stage 2, and completely casein-free. (more…)

Who says you can’t get festive without all the artificial ingredients? I love pumpkin in just about any form, so in honor of harvest season I decided to get a little experimental on a traditional favorite: spice cake. This recipe is fast and easy. And if you are stocked up on Miss Roben’s cake-like-doughnut mix and corn-free powdered sugar, you may be able to whip it up tonight. It takes just five minutes to prepare and nearly an hour to bake. Of course this spice cake is also suitable for the Feingold diet, but it does contain milk as one of its main ingredients. (more…)

The title itself is a mouthful, but every word of it is true. I am so proud of this bread. It comes after a few unsuccessful attempts to imitate my Irish mother-in-law’s famous traditional soda bread. I have finally come so close to the real thing that even she will question whether or not it is really gluten, corn, and milk-free. (more…)

This recipe is the brain-child of an impulse buy at the grocery store, made just to keep a sixteen-month old in need of a nap from having a meltdown in the cart. I dutifully paid the cashier for the mango I could barely pry out of my baby’s grip, quickly gave it back and let him hold it all the way home in the car. At home I washed the now slimy skin and peeled and sliced it for my three boys, who all concluded it was “yucky.” Not willing to go down without a fight, here is what I decided to do with that pesky mango. (more…)

My Carribean-style black beans and rice recipe goes great with any Latin-American main course, especially my Sweet and Spicy Carribean-style Pork Chops. It is fast, easy, and tasty even for the smallest guests at your dinner table. This side dish is gluten-free, corn-free, casein-free, and perfect for Feingold stage 1. (more…)

Every gluten-free cook knows that the price for alternative food is phenomenally high. We like to savor every bite, and so the thought of tossing out leftovers is a painful one. In the spirit of food reconstitution, here is a good recipe for that homemade roast chicken you served last night. It will only take you about 15 minutes to prepare, so get out your mini food processor and grab those left-overs. This dish is gluten and corn free, suitable for the Feingold dieter, and casein free. Just De-bone the chicken to your satisfaction, and then assemble the following foods: (more…)

Here is my recipe for white sauce, by request. It makes two cups when cooked and is thick, rich, flavorful, and creamy. Here’s how you make it. Prepare the meatloaf recipe, only increase the meat portion to 2.25 lbs. Then using a tablespoon measuring scoop, form rounded scoops of meat mixture into meatballs, approximately 30 ml each in size. The recipe should produce approximately 24-28 meatballs.

Place meatballs on a metal baking rack inside a baking pan. Be sure to add a splash of water to the pan to help keep the drippings from drying up and getting crusty. This is important, as you will need those drippings in lieu of a bouillon cube in the sauce. This recipe is gluten and corn-free, and appropriate for those following the Feingold diet. (more…)