FREE Donut holes: from gluten, dairy, rice and yeast that is.

This has been a tricky one for me. My kids are really picky when it comes to donuts. Honestly, I don’t know if I can ever win them over with a yeast free donut. I can’t blame them. I’m a light and fluffy kinda donut girl myself.

After three batches, I added and removed a couple things and ended up with something that reminds me more of a pancake but tastes really good. The key to donut holes is 1) have deep enough grease that you can drop balls and they won’t splat before they cook 2) don’t get the oil too hot or they will burn before you can get them all in the grease and 3) have your coating ready to go as soon as you pull them from the grease.

You will need a deep pan, pot or fry baby.

Coconut oil for frying (enough to have 2-3″ of oil in the bottom)

1 1/4C Bobs Red Mill GF baking mix
1/4C Brown Sugar
1/4t Nutmeg
1/4t Cinnamon
2T melted Earth Balance
1/3C Coconut milk
1/4C egg whites, whipped
1t Almond extract
1/4t baking powder

Use a small scoop with release for dropping into the oil for approximately one minute. Don’t drop too many at once or you won’t be able to retrieve them before they burn.

Pre-mix coating, option 1:
1/4C sugar
1/2t cinnamon

Pre-mix coating, option 2:
1C powdered sugar
3T Coconut milk
Retrieve from oil and drop in coating. Let cool and enjoy!


Some of my favorite ingredients…


Gluten & dairy free Pumpkin Muffins

I’m not always in the mood to bake. It truly strikes me out of the blue and I usually make several items at a time.

Having pumpkin on hand made me want to throw something together with fall flair. I tend to take existing recipes and alter them to suit my mood, ingredients on hand or traditional recipe allergy free.

I mixed the wet ingredients and added dry. Heat oven to 350 and bake in a greased (or lined/greased) muffin pan for 30 minutes.

2.5C Bobs Red Mill Gluten Free All Purpose Baking Flour
3 egg whites
1/4C Applesauce
1/4C Maple Syrup
16oz Pumpkin Puree (I used Pacific brand)
1/2C Coconut oil (melted)
1t lime juice
1/4t Cinnamon, nutmeg, pumpkin pie spice (I like Trader Joes)
3/4t baking soda
1T Vanilla extract (I use Kirkland)
1/2C Brown sugar

When cups are filled, sprinkle with almond slices and cinnamon/sugar combo and bake.


GF/DF Morning Carb Delight

Carbs can be so comforting. Not to mention casseroles. Finding a breakfast casserole for allergies can be challenging however, this one involves one of my favorite comfort foods, tater tots. Try it out and see what you think.

Spray casserole dish with non-stick cooking spray (I use trader joe’s coconut oil)
Dump one bag of tater tots (20oz or larger) into the dish
One package pre-cooked chopped ham pieces (I use Kirkland precooked ham steak)
Add one cup shredded Daiya cheese (or regular if you aren’t dairy free)
Add 10 eggs (works best if you crack them in a bowl and whip first but not required)
Add 1/2 cup egg whites (I use them from a container to avoid waste)
Add 1/2 cup unsweetened almond milk (or your favorite milk)
salt, pepper, onion powder and Wild Tree Rancher steak rub to taste (maybe 1/2t each)

Let set over night covered.
Bake at 350 for 45 minutes and let cool.

Looks great with a fresh sprinkle of cheese on top, hot out of the oven.
And our family likes a little Cholula sauce on top.

Halloween Fun Mix

Here we are faced with the night that parents of kids with food allergies loathe, Halloween.

I can’t tell you how many times I have asked my kids if they ate anything without asking me first. Ugh. Not that I’m a huge fan of the extra jolt they get from sugar but I tend to lie awake waiting for one of them to get sick from eating gluten because they just opened it up and popped it in their mouth.

While we tend to fare pretty well with Skittles, smarties, mike and ike’s and similar, we get into pretty deep waters when avoiding chocolate (dairy allergy) and peanuts. Lordy.

Here’s a treat you can make at home, pretty easy. Throw it all in a ziplock and mix “softly” then bake at 250 for an hour. The kids will thank you.

6 cups corn Chex
1.5 cups Gluten free pretzels
6oz roasted almonds (or slices)
6oz roasted cashews (or slices)
6T earth balance butter
2T Gluten free Worcester sauce
1.5T Season Salt
1t onion powder
2t brown sugar (or more to your taste)

For Halloween you might even mix in some candy corn!