This dessert is easy to put together and only takes about a half-hour. It is gluten-free, corn and soy-free, and can be dairy-free if you simply substitute the butter for spectrum palm oil. (more…)

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…)

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…)