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Found 24 results

  1. Celiac.com 05/04/2019 - Looking for a delicious, nutritious, naturally gluten-free dessert that is ready in minutes? Look no further. These grilled peaches will turn delicious peaches into a more delicious peach delight in just minutes. If your peaches are already nice and sweet, then skip the syrup, or use just a bit. Yes, we've done peach recipes before, but the this trio of grilled peaches, mascarpone cream and fresh mint helps to take this version to a whole new level of tasty. Ingredients: 2 large ripe fresh peaches, halved and pitted 2 tablespoons avocado or olive oil 1½ tablespoons pure maple syrup, divided 3 tablespoons plain whole-milk Greek yogurt 2 tablespoons mascarpone cheese, at room temperature Leaves from 1-2 sprigs of fresh mint 1½ teaspoons vanilla Directions: Oil the grill grates and heat grill to medium-high (400°F to 450°F). Make sure the grill is good and hot. Brush both sides of peach halves with avocado oil. Olive oil works fine, but avocado oil handles heat better, and has a milder flavor. Grill peach halves cut side down, uncovered, for about a minute, until grill marks appear. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill about 1 more minute until tender. In a small mixing bowl, blend together yogurt, vanilla mascarpone, and remaining ½ tablespoon maple syrup. Top warm peaches with mascarpone mixture and mint leaves, and serve.
  2. Celiac.com 03/23/2019 - Want a killer gluten-free dessert that’s easy to make, perfect for spring, and practically guaranteed turn some heads and draw rave reviews? Try these butterscotch pots de creme. If you’re unfamiliar, butterscotch pots de creme is a French dessert that’s a delightful marriage of creme, butter, sugar, egg yolks, and a bit of vanilla bean. Simple, right? Simple, but deceptively, deviously delicious. And delightfully gluten-free. Enjoy! Ingredients: 3½ cups heavy cream 1 teaspoon vanilla extract, or one real vanilla bean, if you like 3 tablespoons Scotch whiskey 4 tablespoons salted butter 1¼ cup dark brown sugar (regular brown sugar in a pinch)* 9 egg yolks, beaten pinch of salt Directions: Heat oven to 350 degrees. Place the cream in a heavy-bottomed pot over medium heat. Add vanilla. If using the bean, then split the vanilla bean, scrape the seeds into the cream and drop in the pod, as well. Bring the cream and vanilla to a simmer. Remove the vanilla pod and discard. In a separate pan, melt the butter with the sugar, whiskey, and a pinch of salt. Heat the mixture until it begins to bubble. Slowly whisk the heated cream mixture to the butter and sugar mixture. Beat the egg yolks well. Slowly whisk a bit of the hot cream-butter mixture into the yolks to help warm them up. Then slowly whisk the warmed yolks into the hot cream-butter mixture, until well mixed and thick. Pour mixture into six 6-ounce ramekins. Place ramekins in a baking pan with high sides. Add hot water to the baking pan until halfway up the sides of the ramekins. Cover pan with foil and bake for 30 to 35 minutes, or until the mixture sets. Allow to cool, and serve at room temperature. Tops with whipped cream, chocolate shavings, fresh berries and a dash of sea salt, as desired. *If you want to get fancy, you can use dark Muscovado sugar, which is available at specialty shops.
  3. Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie! Ingredients: 5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions: Peel and core the apples. Cut each into 12 wedges. Set aside. Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean. Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled. Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL! Remove from heat; whisk 1 minute to set and put aside to cool. Fold in whipped cream until just combined. Spoon cream mixture over apples in the skillet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. Serve hot.
  4. Celiac.com 08/31/2018 - We've had more than a few requests to make our most popular gluten-free recipes available with a single click. So, for the first time in one place, here are Celiac.com’s most popular recipes for gluten-free desserts. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free tables. They are sure to please even the picky gluten-free eaters. Here are Celiac.com’s most popular gluten-free dessert recipes: Cheesecake with Gluten-free Almond Crust This cheesecake recipe is not only one of our most popular recipes, it is one of our most widely read and shared features of all time. Gluten-Free Chocolate Pudding with Fresh Vanilla Whipped Cream This gluten-free chocolate pudding with fresh vanilla whipping cream will have you doing your little chocolate dance and singing your happy tummy song. Quick Gluten-Free Cranberry Coconut Cookies These gluten-free cranberry coconut cookies are fun to eat, and a snap to make. Soft and Chewy Gluten-free Ginger Snaps Break out the milk, because this recipe for soft, chewy, gluten-free gingers snaps will have hungry, happy snackers begging for more. Tasty Gluten-Free Apple Crisp This recipe for super-tasty apple crisp is gluten-free and easy as pie to make. Gluten-free Apple Pie and 20 More Recipes for Festive Gluten-free Holiday Treats This recipe for a delicious gluten-free apple pie, plus 20 more gluten-free recipes to make your holiday season a homemade gluten-free hit.
  5. Another almond Butter recipe, Almond Butter Fudge 1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this) 1 cup (240g, Coconut Oil 1/4 cup (60g) Coconut milk (Canned) 1 tsp Vanilla or extract of choice Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work) 1. Melt Almond Butter and coconut oil together 2. In a food processor or blender mix everything together. 3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
  6. Hello! I found a dessert recipe I would like to try for a dinner guest with a Celiac disease. While I am pretty sure that the ingredients called for are all gluten-free, I’m looking for someone to double check just in case I missed something. Any help would be much appreciated! And if it’s forum approved, of course I would share the recipe with anyone who’s interested. Here’s the list: cashews pear nectar agar flakes arrowroot powder maple syrup rolled oats almknd meal brown rice flour coconut flour spelt flour baking powder pistachios Thank you in advance!
  7. Paleo Cinnamon Cake 1/4 cup (33g) Ground Flax Seed + 1/4 cup water 1 ripe banana (120g) 1/4 cup Maple syrup (65g) 1/4 cup coconut oil (65g) 1 tsp vanilla 1 1/4 cup almond flour (140g) 1/3 cup coconut flour (40g) 1 tsp cinnamon 1/4 tsp salt 1/2 tsp baking soda 1/4 tsp stevia Topping 2tbsp(32g) coconut oil 2tbsp(32g) Maple syrup 1tbsp(15g) cinnamon 1. Preheat Oven to 350F 2. Combine Flax and water and heat lightly 15-20 sec in microwave and let sit (Makes Flax Egg) 3. Mash and heat the banana and coconut oil together for 30sec 4. Mix in maple, vanilla, Flax Egg, and stir until smooth 5. In a separate bowl mix all dry ingredients together then combine bowls and mix well 6. Grease a 8" Pie pan with coconut oil and press the mix into the pan it will have to be spread with a spatula or your hand 7. Mix up topping and pour over the top spreading it slightly making sure it does not fall over the edges 8. Bake for 30mins or until topping is slightly crispy (it will firm up a tad more once cool) NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/bobs-red-mill-almond-flour https://www.luckyvitamin.com/p-299197-premium-gold-flax-products-100-natural-true-cold-milled-golden-flaxseed-24-oz https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.luckyvitamin.com/p-111113-nunaturals-pure-extract-nustevia-1-oz
  8. This was originally made by a accident, it is a wonderful loaf of lemon bread like those ones you used to buy presliced in the clam shell packages at bakeries....oh HOW I missed those and fell in love with this recipe. It has been a bakery only item in my bakery for awhile but Figured I would share this. It does Pair well with chia seeds in or over the top for a bit of crunch and is quite moist and soft. 72g sifted coconut flour 1tbsp Psyllium Husk 1/4tsp salt 1-2 packet Real Lemon Powder 2tbsp Sweetener (I used Swerve) 1/8tsp-1/4 of pure stevia 7 egg whites (420g) EggBeaters gives it a lovely yellow color 60g water 1tsp Ener-G Baking Soda Sub 1 tsp baking powder 2tsp lemon juice 1. Preheat oven to 350F 2. Grease a medium foil loaf pan 3.75x8" 3. Whisk the flour, salt, psyllium husk, lemon powder Stevia in a bowl, in a separate bowl mix the water, egg whites then combine and mix well 4. Add in the lemon juice, apple cider vinegar, stir a few times then add in the baking powder and baking soda sub and mix quickly in well. (should have mashed potato consistency) 5. Pour into the loaf pan and tap it out to level then bake for 50-60mins til brown over the top. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/True-Lemon-Crystallized-Pack-2-82/dp/B002NSE684/ref=sr_1_3_s_it?s=hpc&ie=UTF8&qid=1512486661&sr=1-3&keywords=Real+lemon https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  9. Sugar Cookies 75g Almond flour 1/8 tsp salt 1/8 tsp baking soda or 1/4tsp Ener-G 30g (2tbsp) maple or lakanto for sugar free 2tsp almond milk 15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored adds sugar cookie buttery richness) 1 tsp vanilla few drops of almond extract helps bring it out And sugar topping/icing (Use Swerve Sweetener confectioners + nut milk for a sugar free icing bit of coconut butter to set harder) Gingerbread/Ginger Snap option add in 1 1/2tsp cinnamon + 1tsp ginger to the dry and up milk by 3-4tsp 1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later) 2. In a separate bowl mix up your dry. Now combine your dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball. 3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy) 4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven. 5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more. You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  10. I am really struggling with finding meals I can make that is gluten free, dairy free, chocolate, and soy free. I am struggling to find meals and snacks for on the go and traveling. I have trouble coming up with a variety of different meals for dinner. I am getting sick of rice, potatoes, chicken, and beans as my main dish. I have yet found a good cookie recipe or any kind of dessert that isn't dry. I need so advice on where to look or if you know any good recipes. It would be very helpful if anyone had any quick dinner meals as well. I have been unable to cook more than and 20 minutes due to vertigo and balance issues. thanks
  11. Cranberry Nut Dessert Pie This recipe comes to us from Harold Wolofsky. 1 Cup of gluten-free flour mix* 1 Cup of sugar ½ teaspoon of xanthan gum ¼ teaspoon salt 2 Cups fresh cranberries (could use Frozen) ½ cup chopped walnuts ½ cup melted butter or margarine 2 eggs, beaten ½ teaspoon almond extract In a bowl combine the flour, sugar, salt and xanthan gum. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract. Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour. Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean. Good as is or serve warm with ice cream or whipped cream for that special dessert. * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread). Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part
  12. Guthrie's Original Sin In A Tin Chocolate Pate Dessert is a wonderfully decadent treat that is perfect after any meal—it will make any occasion feel like a special one—including birthdays, holidays or any other day that you would like to make more memorable. The taste of this wonderfully chocolaty confection reminded me of my favorite flour-less chocolate cake, but it was even better because it was more creamy and less dense. This is the type of dessert you would typically associate with a fine dining establishment, after paying too much for a meal, but now you can have it at home—and just in time for Valentine's Day! To find out more visit: www.sininatin.org. Review written by Scott Adams.
  13. Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out! Thanks much!!
  14. Hi guys! I love gingersnaps but have never found any in stores that are to my liking. I like them very gingery, moderately spiced with a nice molasses undertone but not very sweet. I started creating my own recipe, parsing together different recipes I found online and adding my own twist. I've gotten the flavor down now but I'm still having a little trouble with the flour mixture so I'm hoping to get to some help from my online baking buddies! I started with just Pamela's Baking Mix as my base and the cookies came out too heavy & dense. Then I came across Gluten Free Girl's recipe that called for Featherlight Flour Mix: equal parts white rice flour, tapioca starch & cornstarch. In case these measurements are helpful, for 3 3/4 cups flour mix it called for 2 tsp apple cider vinegar, 1 1/2 tsp baking soda and 1 tsp xanthan gum. This batch came out much lighter but with these problems: a chew to the crispness as if they're stale, starchy/floury aftertaste/texture, big air pockets inside. The next batch I made with part Featherlight Flour, part Pamela's and it came out with a much better texture. Still light but with more body, with the slightly crumbly crunch I was looking for. I recently bought some new flours/starches and I would like to make the recipe out of those, instead of mixing and matching. I now have... Sorghum Tapioca Cornstarch Almond meal (not flour) What amount of each would you use if you were making my recipe? Thanks!! And here it is... 1 c butter 2/3 cup sugar 2 eggs 1/2 c Barbados + 1/4 c Blackstrap molasses 1 1/2 tsp vanilla 1 1/2 tsp apple cider vinegar 1/4 c fresh ginger, grated 2 3/4 c Featherlight Flour mix + 1 c Pamela's 3/4 tsp xanthan gum 1 tsp baking soda 1 heaping Tbl ground ginger 1 tsp pumpkin pie spice 1 tsp cinnamon 1/2 tsp ground cloves 2/3 c candied ginger, minced
  15. Hi! Boy am I relieved to have found this forum. I need help! I just started playing with baking totally from scratch (no mixes) and decided to attempt cobbler topping. Even though I thought I did everything according to the recipe and ratio instructions online - from reputable sources like gluten-free Goddess - it did not come out at all like I'd hoped. What I was picturing was crisp/crumbly on the outside and soft/tender in the middle. It came out kind of dense and very rubbery/gummy. We all know how time consuming and expensive these experiments are and I'm also dealing with severe chronic Lyme so I can't just whip up another batch. Any help would be really appreciated! I haven't been able to bake in a long time and really missed it. Then I discovered that if I break recipes into segments, over a few days, and do a lot of the work from bed I can do a project once in awhile! It's such a joy for me. But each project is such a production I can't do more than one every month or 2. So I really want to maximize my efforts and get a recipe as good as I can before I put all that precious energy in. Sorry for the long story, just wanted you to understand my world a little :-) So here's what happened (if anyone's still reading ;-))... I found gluten-free Goddess' cobbler recipe and was going to basically follow that, using the flours & starches I had on hand. There's also an article on her blog that describes how to make your own flour blend, what ratios to use, etc. She says 40% whole grain and 60% starches and gives a list of what falls into which category. But, her cobbler recipe did not match this ratio so I wasn't sure which to follow! I ended up going by the 40-60 rule. I also decided to bake the topping separately from the fruit because I've had trouble in the past with it getting soggy after a couple days. Topping recipe I created following the "rule": 40% sorghum and almond meal 60% tapioca starch and cornstarch So for flour mix, used: 1/2 c sorghum & 3 Tbl almond and 1 c tapioca & 2 Tbl cornstarch 1/2 c coconut palm sugar 1/2 tsp salt 1 tsp xanthan gum 1 3/4 tsp baking powder 1/3 tsp baking soda 1/2 c butter, cubed 1 egg Splash vanilla 1 c milk I mixed dry ingredients together, cut in butter using food processor. Separately whipped egg, added vanilla and milk. Stirred all together til just combined. Batter was wetter than expected, sort of between biscuit dough & pancake batter. Poured into 9x13 and baked at 350 til done. Now here's her original recipe (which doesn't follow 40-60 rule): 1 cup sorghum flour or brown rice flour 1/2 cup almond meal 1/2 cup tapioca starch 1/2 teaspoon fine sea salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons xanthan gum 1/2 cup organic cane sugar 1/2 teaspoon bourbon vanilla extract 6 tablespoons of light olive oil or melted vegan butter spread 1 egg replacer (I used Ener-G Egg Replacer) 1 1/4 to 1 1/2 cups unsweetened So Delicious Coconut Milk, or hemp, almond, or rice milk Thanks so much for your help!! I really appreciate any and all input :-D
  16. Hi everyone, I have been gluten free for a little over a year now and have had a some difficulty adjusting to the new lifestyle. I have a major sweet tooth and it has been tough finding gluten free chocolate that I feel doesn't sacrifice the flavor I once used to enjoy. Up until recently I was about to give up on my search until I came across a company called Fudge Fatale at my local Whole Foods Market. Not only do they have gluten free chocolate sauce, they also have gluten free fudge bars, caramel sauce, and espresso sauce!!! They are also soy free which is a nice little bonus. It was such a delight to finally find dessert sauces that I feel have all the same delicious flavor and qualities of regular dessert sauces yet remain gluten free. I found their website and they also provide a nice variety of other gluten free product that I still have yet to try. I highly recommend trying out the Fudge Fatale line!!! You can find it at http://gmbfoods.com/products-page-2/fudge-fatale/. They weren't lying when they said it is the chocolate to die for!!!
  17. Here is the problem I need advice on: My 7 yr old is getting very jealous of my recently diagnosed 3 yr old. Why? Because whenever we go to a birthday party of family dinner I always bring my 3 yr old, dinner and dessert. But my 7 yr old often would rather eat what I brought my 3yr old because it is better than what we are being served at the party/family gathering. So, what is fair? Do I let my 7yr old be jealous/mad (reminding her that she still gets to enjoy lots of things her younger sister doesnt, ie, hot lunch at school, dinner/dessert when at a friend's house for a sleepover, snack at the concession stand, etc) or do I bring her dinner and dessert as well?
  18. This recipe is gluten-free, vegan and dairy-free. I've combined fresh apples with KIND Healthy Grains Clusters that is filled with 100% whole grains like gluten-free oats, quinoa, amaranth and buckwheat. My clients who have young children love this recipe because it's easy and 1/2 store bought, 1/2 fresh! Enjoy. Gluten-Free, Vegan and Dairy-Free Serves 6 Ingredients: 1 cup Kind Healthy Grains Clusters 6 McIntosh apples, cored and finely chopped 1 tsp. ground cinnamon 1 Tbsp. agave nectar 1 tsp. fresh orange zest Directions: Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. Combine all ingredients in a large bowl; mix well to combine. Transfer to the prepared baking dish and bake for 20 minutes or until crisp is tender. Remove from oven; serve warm. Enjoy!
  19. Every once in a while I dip whatever I can find in CANDIQUIK
  20. Coffee with too much cream and sugar, a new pair of jeans, driving around with the windows rolled all the way down
  21. This recipe comes to us from Paula Santos. 4 tablespoon gluten-free margarine 3 eggs 2 cup sugar 14 oz. rice flour 3 tablespoon corn starch 1 cup milk 1 tablespoon baking powder 1 tablespoon vanilla sugar Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder nag gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.
  22. This recipe comes to us from Paula Santos. 200g (14 oz.) flaked coconut 4 eggs 2 can condensed milk 1 teaspoon baking powder 200ml coconut milk Beat all ingredients using blenders. Put mixture in a baking pan(greased and powdered with corn starch). Preheat oven to 350 and bake for 40 minutes.
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