Recipes

Search
Generic filters
Filter by Categories
Allergies
Recipes
Reviews
gingersnaps

Gingersnaps

These are delicious and easy to make. This recipe is free of wheat, milk, eggs, corn, soy and yeast.

0
Ingredients
0
Cook Time (min)
0
Servings

1 1/2 cup barley flour

1/2 cup light molasses

1/2 tsp. ginger

1/8 tsp. unbuffered vitamin & crystals (or ½ tsp. lemon or lime juice)

1/2 tsp. baking soda

1/4 cup oil

  1. Combine the flour, baking soda, vitamin C crystals, and ginger in a large bowl.
  2. Mix together the molasses and oil and stir into the dry ingredients until they are just blended in.
  3. Drop the dough by tablespoonfuls onto an ungreased baking sheet and flatten the cookies to about 1/4 thickness with your fingers held together.
  4. Bake them at 350 degrees for 10 to 15 minutes, or until they begin to brown.
  5. Makes 11/2 to 2 dozen cookies.

 

Allergy Cooking With Ease, by Nicolette M. Dumke, 1991, by Starburst, Inc., Lancaster, PA., USED BY PERMISSION

Applesauce Bread

This grain-free bread is delicious for breakfast or dessert. This recipe is free of all grains (including wheat and corn), gluten, milk, eggs, soy, yeast, and refined sugar.

0
Ingredients
0
Cook Time (min)
0
Servings

2 cups quinoa flour 

1/4 cup oil 

1/2 cup tapioca flour 

1 cup unsweetened applesauce 

1/2 tsp. unbuffered vitamin C crystals 

3/4 cup apple juice concentrate, thawed 

2 tsp. baking soda 

2 tsp. cinnamon 

  1. Combine the flours, baking soda, vitamin C crystals, and cinnamon in a large bowl.
  2. Mix together the oil, applesauce, and juice, and stir them into the dry ingredients until they are just mixed in.
  3. Pour the batter into an oiled and floured 8” by 4” loaf pan.
  4. Bake at 350 degrees for 45 to 55 minutes, or until the bread is brown and a toothpick inserted into the center of the loaf comes out dry.
  5. Cool the loaf in the pan for about 10 minutes, and then remove it from the pan to finish cooling. Makes one loaf. 

 

Allergy Cooking With Ease, by Nicolette M. Dumke, 1991 by Starburst, Inc., Lancaster, PA. USED BY PERMISSION 

Lemonette Dressing

0
Ingredients
0
Prep Time (min)
0
Cups

1/2 cup canola oil (or oil of choice) 

1/2 tsp. dry mustard (optional) 

1/4 tsp. herbs of choice (oregano, thyme, 

tarragon, marjoram, basil or dill) 

1/4 cup lemon juice 

1 clove garlic, crushed (or 1/2 tsp. onion powder, 1 green onion, chopped, 1/2 tsp. chopped leek) 

Salt and pepper to taste

Makes 3/4 cup 

Blend well. Shake well before pouring on salad.

Note: vinegar may be used instead of lemon, if tolerated. 

Allergy Free Eating by Liz Reno, M.A. and Joanna DeUrais, M.A. USED BY PERMISSION 

Search
Generic filters
Filter by Categories
Allergies
Autoimmune Diseases
Dairy
Recipes
Reviews

How it works

The test kit will be delivered right to your preferred address.

Learn about our Science

With our own facility, we are able to control and test with complete accuracy.

Contact us

We offer support for all your inquires and concerns.