HiDee

My husband has been in to see a naturopath recently and they did a blood test for food intolerances and now he is supposed to cut out almonds, eggs, dairy, peanuts, and cane sugar. We have already been gluten free for several years and pretty light on the sugar and carbs. I've been doing almost all of my baking for the past few years with almond and coconut...

I don't really have a recipe since i always use almond flour but once when I used a little bit of flax in my waffles it totally ruined my waffle iron from burning and sticking. So, there are tons of flour options out there like sorghum, millet, tapioca, arrowroot etc. just sub sorghum for rice and arrowroot for corn starch and you're good with whatever...

They turned out just fine, though they spread a lot and the cookie cutter shapes kind of got lost after baking if they weren't rolled really thin. It was a little difficult to roll them out because the dough is so sticky and soft (even after a night in the refridgerator), it required a lot of flour for rolling. Mine were definitely more brown than the picture...

Thanks everyone, you're awesome!

Here are some links of great gluten-free muffins that I think would work for you. It looks like you can have eggs which is fantastic. Open Original Shared Link This one could be done without the honey or use a bit of mashed up banana instead, I do that all the time to replace the sugar or sweetener and it works great. Open Original Shared Link Elana...

PS It's nice to see a picture of how they turn out. Thanks!

Thanks for the reply! Do you use xanthan gum or do you think it would work fine without?

I've given up on gluten-free stuffing, it's just terrible. I figure we have plenty of other carbs elsewhere in the meal to fill the stuffing void.

I volunteered to make gingerbread men for my son's kindergarten class and the teacher gave me a recipe to use. I told her I was celiac and would be making gluten-free cookies but I'm thinking I'll stick to the recipe as much as possible instead of finding a different one because I think the amount she needs is dependent on the recipe. The only thing is...

I always add some veggies with the frozen/fresh fruit. Usually spinach and carrots, sometimes celery and cucumber. And protein powder sometimes and probiotics. Love adding coconut milk or yogurt too. Vanilla is a good idea. I bet almond extract would be good too. I'll have to try that.

Some people in the SCD and Paleo world would advocate that NO grains are healthy (inlcuding millet, amaranth, quinoa etc.). I'm not an expert on either of those diets (there's tons of info on the web if you want to search it out) but my husband and I follow a largely grain free and low sugar diet but for the occasional rice cracker with my kids or popcorn...

Wow, maybe they've had these in the states for a while but I'm in Canada and gluten-free Chex finally came here about 6 months ago and now Kellogg's has a gluten-free cereal. Amazing.

I haven't ever made Elana's recipe but I have made my own almond flour pancakes and yes you need to preheat pan or griddle and cook on a low temp so they don't burn. I have read on her website that she makes her pancakes in a very small size, no more than a couple of inches in diameter, and this might be a quicker way to cook them.

Since the article you linked requires a password to view it, perhaps you could sum up what it says. Thanks!

Thanks everyone. I don't mind making stuff from scratch and would rather do that than pay $6 for a gluten-free package of cake or brownie mix, but it's nice to grab a box now and then for whatever special something that comes up last minute and I had preferred the Betty Crocker mixes to most of the gluten-free brands. However, I do have plenty of pretty...