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Gluten, Dairy, and Egg Free For You and Your Family
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Chocolate Chip Cookies

March28
We have tried many different chocolate chip cookie recipes since we changed to a gluten free diet.  While one was acceptable, none have really been a success.  Until now!!!  We love this recipe.  The cookies have great texture and are super tasty.  The whole family loved them.

Recipe: Chocolate Chip Cookies

Ingredients

  • 2-3/4 cups brown rice flour
  • 1/2 cups plus 1 Tbsp garbanzo bean flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 cup canola oil
  • 1 cup whole cane sugar
  • 1 tsp vanilla extract
  • 3/4 cup natural peanut butter (optional, See Notes below)
  • 1 cup non-dairy milk
  • 1 cup non-dairy chocolate chips
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flours, baking powder, baking soda, and salt. Set aside.
  3. Mix oil, sugar, vanilla, and peanut butter in a large bowl until well combined.
  4. With mixer on low speed, add flour mixture and milk alternately, a little at a time. Continue until all has been added and batter is smooth, about 3 minutes.
  5. Stir in chocolate chips and nuts.
  6. Scoop onto cookie sheet and bake until golden and slightly firm to the touch, about 15 minutes.

Quick Notes

(Special Note about Peanut Butter) I am not a huge fan of the taste of garbanzo bean flour. It makes a great substitute for regular flour because it helps to produce the same texture. That is not always easy to do. However, it has a very noticable taste to me. For that reason, I love the added peanut butter. It covers the taste of the flour yet is light enough to still taste like a chocolate chip cookie.

Diet (other): Gluten free, Dairy free, Egg free

Microformatting by hRecipe.

Adapted from Flying Apron’s Gluten Free & Vegan Baking Book.

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Banana Muffins

March26

My family loves these muffins.  They are easy to make and even easier to eat.  Even for those that eat gluten, these are tasty, especially right from the oven. 

Recipe: Banana Muffins

Ingredients

  • 2-1/2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 whole cane sugar
  • 2 Tbsp ground flaxseed (optional)
  • 2 tsp baking powder
  • 1-1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups mashed ripe bananas, about 4 (I prefer to use more rather than less)
  • 1 cup non-dairy milk (Add 2 extra Tbsp milk if using flaxseed)
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 375 degrees and lightly oil muffin tins.
  2. In a large bowl, combine flours, sugar, xanthan gum, baking powder, baking soda, and salt.
  3. Place bananas into a bowl and mash well with fork.
  4. Add milk, melted oil and vanilla to the bananas and whisk together.
  5. Add wet ingredients to your dry ingredients and gently mix. Try not to over mix.
  6. Fold in any optional ingredients at this time. (See variations below)
  7. Spoon batter into muffin tins and bake at 375 for 20-25 minutes if standard size muffins or 15-20 for mini muffins. Cool on rack.

Variations

We make half the recipe plain and then add 1/2 cup of non-dairy chocolate chips to the rest as a special treat.

Or try adding 1 cup of chopped walnuts and 1-2 cups of blueberries for a nice twist.

Diet (other): Gluten free, Dairy free, Egg free

Microformatting by hRecipe.

Adpapted from The Whole Life Nutrition Cookbook.

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My name is Sarah Nap. This website is for all you moms like me that have found yourself dealing with food allergies.

I am homeschooling mama to four sweet blessings. We are what most people would call “granola.” We see a naturopath as our primary care physician and eat mostly organic foods. But enough about me, let me tell you a little bit about our journey to cooking free.

Read more about my journey to cooking free here.