Archive for Recipes
Chocolate Chip Banana Mini Muffins
Posted by: | CommentsI made a batch of these mini muffins a few weeks ago for two reasons. One, I was getting bored with our breakfast routine. And two, I thought I would freeze some for school mornings when I needed to serve a quick breakfast. Well, I never got around to freezing them because they disappeared so quickly. So, the next week I made another batch, and still couldn’t get them into the freezer fast enough. The kids gobbled them up for breakfast and after-school snacks. In two days they were gone. So, I guess I’m going to have to bake more, and double the recipe next time.
Chocolate Chip Banana Mini Muffins
Ingredients:
1 Cup mashed, ripe Bananas (about 2 bananas)
2 Eggs
1/2 Cup Coconut Nectar (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1/2 tsp Vanilla extract
2 Cups (9 oz./250 g) Pamela’s Baking and Pancake Mix
1/4 tsp Salt
1/2 Cup mini Chocolate Chips
Directions:
- Preheat the oven to 375° F. Prepare a Mini Muffin Pan
by spraying with oil, or using paper liners.
- Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
- Add Pamela’s Baking Mix
and salt, and continue to beat.
- Mix in the chocolate chips.
- Drop scoops
of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
- Bake at 375° F for 10 minutes.
- Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.
Additional Notes:
- Makes about 3 dozen mini-muffins, depending on how full you fill the cups.
- For simplicity, I used Pamela’s Baking Mix
for the flour. Pamela’s mix already contains baking powder, baking soda, salt, and xanthan gum. So, if you’re going to attempt this recipe with other flours, I would suggest adding a little bit of each of those.
- I have now made this recipe several times using different sweeteners – honey, coconut nectar, and agave. I’m happy to say that they all turned out delicious. I’m sure that sugar would work, too, but I didn’t even feel the need to try it.
- If your family doesn’t eat them as quickly as mine, put them in a sealed container or bag in the freezer. Because they’re small, they thaw quickly on the counter. Or, just pop them into the microwave for a warm treat.
Gluten-free Play Dough
Posted by: | CommentsWhen I was speaking with my daughter’s teacher last week, she told me that she likes to use play dough in the classroom. I told her that it would be a problem for my daughter, but that I’d be happy to make some gluten-free play dough for the class. For some classes in the past, I’ve purchased pre-made play dough, and my kids have just used their own personal supply of gluten-free play dough. But, I’ve also made play dough for the whole class to use. I’ve done well with the Kool Aid recipe below without problems, but I didn’t have the Kool Aid needed. And, I often had to add a lot of cornstarch to it after it cooked.
I decided to adjust the recipe to make it easier and faster to make. After one completely disastrous attempt, I came up with a recipe that was absolutely the easiest and fastest I’ve ever made. I kept Cream of Tartar in the recipe, but found that Xanthan Gum wasn’t needed. Five minutes of measuring and mixing, three minutes of cooking, and another five minutes of kneading in the color resulted in hours of fun! And, the texture was perfect – just like you would expect homemade play dough to be.
Easiest Gluten-Free Play Dough Recipe
Ingredients:
1 Cup White Rice Flour
1/2 Cup Cornstarch
1/2 Cup Salt
1 Tbsp Cream of Tartar
1-1/2 tsp vegetable oil
1 Cup Water, hot but not boiling
Food Coloring, as desired
Directions:
- Mix all dry ingredients together in a medium pot.
- Add the vegetable oil, then the water, and continue to mix until thoroughly combined.
- Heat the pot on the stove over low heat for about 3 minutes. I like to stir frequently with a silicone spatula.
- When the dough starts to pull away from the sides easily, turn out the dough onto parchment paper. Let it cool briefly until you can work it with your hands.
- Knead food coloring into the dough until you get the color you desire.
Additional Notes:
- Don’t overcook the dough. It shouldn’t need more than five minutes.
- To add food coloring, I use the method I’ve used since I was a kid: Using your thumbs, make a well in the middle of the ball of dough and drop the food coloring into the well. Close up the well with the outside dough, keeping the food coloring in the middle of the ball. Then, carefully begin kneading it until the color is evenly distributed throughout the dough.
- You don’t have to use the parchment paper. The dough shouldn’t be sticky. I use the parchment paper to simply keep residue and food coloring off my counter top. Wax paper or a plate would work just as well.
- If needed, adjust the texture with small amounts of water (for dry, crumbly dough) or cornstarch (for sticky dough).
- Makes about 2 cups of play dough, or about 2 baseball-size balls of dough.
- Store in tightly sealed plastic bags or containers.
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Original Post January 28, 2009
We’re on our second snow day at home and the kids were happy to pull out the play dough for something to do. I was amazed that it was still good. It’s been a couple months since we’ve played with it, and about 9 months since we first made it! We’ve tried several recipes for play dough, but this one is our favorite. The Kool-Aid gives it a nice scent and additional color. You can use the additional cornstarch to adjust the consistency as needed. We store different colors in zip-type plastic bags and put them all together in a plastic bucket with a lid.
Gluten-Free Play Dough Recipe
Ingredients:
2/3 Cup rice flour
1/3 Cup potato starch or cornstarch
1/3 Cup salt
2 tsp Xanthan Gum
1 Tbsp Cream of Tartar
1 pkg unsweetened Kool-Aid
1 Tbsp vegetable oil
1 Cup warm water
Additional food coloring optional
Extra potato starch or cornstarch for kneading dough – We use a lot to get a preferred consistency.
Directions:
- In a medium-sized saucepan, combine the rice flour, potato starch or cornstarch, salt, xanthan gum, Cream of Tartar and Kool-Aid powder.
- Add the oil and the warm water to the flour mixture and mix well. (If you want to add food coloring, mix it first with the warm water.)
- Heat the mixture on medium heat for about one minute or until the mixture thickens and pulls away from the sides of the pan. Remove from heat.
- Turn the dough out onto a cornstarch-floured surface or parchment paper.
- Knead in enough potato starch until the dough is no longer sticky.
- Store in an airtight container or bag when not in use.
Notable Links:
- Don’t want to make it? Try Colorations Gluten-Free/Wheat-Free Dough at Discount School Supply
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Gluten-Free Valentine Candy
Posted by: | CommentsUpdated Feb. 2, 2011
I’ve updated the Valentine Candy List. I made some changes to the list, as I did to the Halloween Candy list last October.
How I created my list. First of all, you should know that the category I put the candy in is determined by me, a concerned parent, based on reading the ingredients, allergy statements, and cross-contamination warnings on candy packages I find in the stores in our area. I also review websites for product information and contact companies if necessary. If you see a date after the product, then that is the last date I actually read the label. If there is no date, then I reviewed and/or updated the information last month. If you see any statements in quotation marks, that means I have taken the wording directly from the packaging. If, while I’m shopping, I read allergy statements that refer to other allergens, I may include them in my list for people avoiding them. But, since I am concerned solely with gluten, I don’t always list all of the allergens. It’s always best if you can check the ingredients of the candy yourself because it can vary if they were packaged or manufactured in different facilities or on different dates. But let’s face it, there is a lot of different candy out there. So, I hope this helps some of you.
I’ve reorganized the Valentine Candy List like the Halloween Candy List. The first, green section is candy that I believe to be safe for people avoiding gluten. I didn’t find any questionable ingredients on the labels, nor did I find cross-contamination warnings. Or, I was able to confirm with the company through their website or emails that the candy is safe. The second section I created is for questionable candies. These are candies that appear to have no gluten in the ingredients. However, I feel uncertain about its gluten status, or the candy packaging may include a statement that warns of possible cross-contamination with gluten. Whatever the case, I have listed the reason for being in this section so you can determine what you are comfortable eating. I personally do not eat any candy unless it is in the safe, green section. The last, red section is for the Unsafe Candy. This is the candy that I would tell anyone on a gluten-free diet to avoid. The packaging labels clearly state that the candy has gluten in the ingredients.
Now, my disclosure statement: I’m not a doctor, nor an expert about candy or gluten. I’m simply someone who has been trying to keep gluten out of my family’s diet for 5+ years. I hope that the information I’ve provided helps other families, too. If you find additions or corrections to make to the list, please put them in the comments so that others may benefit from the information. Thanks. Enjoy your Valentine’s Day Candy!
Gluten-Free (Safe) Candy and Treats
- 3 Musketeers cherry with dark chocolate mini’s
- Andes creme de menthe Valentine Sweet Heart Assortment
- Albert’s Luv Pops, Sweet Swirl Suckers, and Heart Blossoms
- Almond Joy snack size
- Animal Planet fruit-flavored lollipops (Jan. 2010)
- Baby Ruth
- Betty Crocker Valentine Fruit by the Foot – “Gluten Free” (Jan. 2010)
- Bottle Caps (Wonka)
- Butterfinger hearts – contains peanuts. “Made on equipment that also processes nuts.”
- Cella’s Cherries, milk chocolate covered cherries
- Charms Blow Pops and Valentine Pops
- Charms Zip-a-dee mini pops
- DeMets Turtles – “Contains pecan, milk and soy ingredients. Made on equipment that also processes other nuts and peanuts.”
- Disney Lollipop Rings -Flix Candy (Jan. 2010)
- Disney lollipops packaged with Valentine cards (including Tinkerbell, Cars, and Toy Story characters) The ones I found this year did not have any warning of gluten. Last year’s packages had the following statement: “Manufactured in a facility that processes peanuts, almonds, cashews, walnuts, hazelnuts, milk, wheat and egg products.”
- Dots (including Valentine Dots)
- Dove Heart Promises, including milk chocolate, dark chocolate, dark chocolate and cherry swirl, and caramel candy
- Dum-Dums lollipops “Gluten Free”
- Everlasting Gobstopper Heartbreakers (Wonka)
- Florida’s Natural Au’some Sour String, Nuggets, and Stiks
- Fun Dips (Wonka)
- Galerie Candy Jewelry Making Kit (Jan. 2010)
- Galerie Diamond Ring with candy treats (Jan. 2010)
- Galerie Marshmallow Cupcake lollipops
- Ghirardelli chocolate squares, including milk chocolate, dark chocolate, caramel and dark chocolate with raspberry
- Hershey Bliss chocolates including dark chocolate, milk chocolate, milk chocolate with meltaway centers, and milk chocolate with raspberry meltaway centers “Manufactured on the same equipment that processes peanuts and tree nuts.”
- Hershey Kisses (includes milk chocolate, filled with caramel, cherry cordial creme, with almonds, Hugs, Hugs raspberry, and Valentine Card Kits) – These appear to be gluten-free, and my family has never noticed a reaction to eating them. However, I have gotten emails and comments from several people who say they have had reactions from eating them.
- Hot Tamales – “Gluten Free”
- Hershey’s Pot of Gold, including Premium Chocolates, Pecan Caramel Clusters, and Truffles
- Hubba Bubba Max bubble gum, and bubble tape (Jan. 2010)
- iCarly Valentine Candy Card Kit (cards and lollipops)
- Jelly Belly conversation beans
- Jolly Rancher candy (including heart-shaped lollipops)
- Juicee Gummee Baby Bears (Feb. 2009)
- Junior Mints Heart-Shaped
- Laffy Taffy, small and long sticks (Wonka)
- Life Savers hard candy and lollipops, including Candy and Card Valentine Pack
- Life Savers gummy candy (including Gummies, Big Ring Gummies, Candy and Card Valentine Pack)
- The Madelaine Chocolate Company milk chocolate hearts
- Market Pantry’s Valentine Fruit Snacks (distributed by Target)
- Marvel lollipops (as found Feb. 2009)
- M&Ms – fun size and mini’s packages, including milk chocolate, dark chocolate, peanuts and peanut butter. (Do not eat the M&M Pretzel variety.)
- Mounds snack size
- Palmer foil-wrapped chocolate hearts
- Peeps marshmallow shapes, hearts and I?U, including Vanilla Crème, Raspberry, Dark or Milk Chocolate Covered, and Sugar-Free – “Gluten Free”
- PEZ
- Pixy Stix (Wonka)
- Pop Rocks popping candy (Jan. 2010)
- Reese’s peanut butter cups, snack-size treats, miniatures, and peanut butter hearts (but not the individually, foil-wrapped small hearts)
- Reese’s Pieces
- Skittles, including Candy ‘n Stickers Valentine Exchange Packs – “Gluten Free”
- Smarties Valentine Love Hearts candy rolls “Contains none of the following: gluten (from wheat, barley, oats and rye), milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts or soybeans.”
- Snickers fun-size and mini’s
- Starburst, including Fave Reds and Gummibursts – “Gluten-Free”
- Sunny Seed Drops candy chocolate covered sunflower seeds – “Manufactured in a facility that processes peanuts/nuts.”
- Surf Sweets Gummy candy – “Gluten Free”
- Sweetheart Conversation Hearts including chocolate flavored hearts, large hearts, Dazzled Tarts, Twilight Saga New Moon Forbidden Fruits heart packages, and heart bracelet packages (Necco) [The large packages I found looked fine. However, I found some small boxes of these that had cross-contamination warnings.]
- Toblerone
- Tootsie Rolls and Tootsie Pops (including snack bars, and vanilla and cherry fruit rolls)
- Warheads Extreme Sour candy
- York Peppermint Pattie Hearts
Use Caution with the following treats. (May contain traces of gluten.)
- Air Heads “Manufactured in a facility that processes wheat flour.”
- All Brach’s candy I found, including conversation hearts, state “Packaged on equipment that also packages products containing traces of milk, egg, wheat, peanuts, tree nuts and/or soy protein.”
- Bubblicious Bites “Manufactured in a facility that processes peanuts, almonds, cashews, walnuts, hazelnuts, milk, wheat and eggs.”
- Choxie chocolate candy “May contain tree nuts, peanuts, wheat and egg.” (Jan. 2010)
- Disney lollipops packaged with Valentine cards (including Tinkerbell, Cars, and Toy Story characters) The ones I found this year did not have any warning of gluten. Last year’s packages had the following statement: “Manufactured in a facility that processes peanuts, almonds, cashews, walnuts, hazelnuts, milk, wheat and egg products.”
- Dove milk chocolate Rose on a stick – no gluten listed in ingredients; however, it does state “Allergy Information: May contain peanuts, tree nuts, and wheat.”
- Dove dark chocolate raspberry Truffle Hearts – no gluten listed in ingredients; however, it does state “Allergy Information: May contain peanuts, tree nuts, wheat, and eggs.”
- Godiva chocolates including the Gems – All Godiva packaged products I have found, as well as the chocolates displayed in their stores, have a warning: “May contain tree nuts, peanuts and wheat.”
- Guylian chocolates – “May contain traces of nuts and gluten.”
- Hershey’s Hearts Assortment, including milk chocolate, special dark, and extra creamy milk chocolate seem to be gluten-free. However, the Reese’s peanut butter hearts that may be in the same package with these, are NOT gluten-free.
- Hershey Kisses (includes milk chocolate, filled with caramel, cherry cordial creme, with almonds, Hugs, Hugs raspberry, and Valentine Card Kits) – These appear to be gluten-free, and my family has never noticed a reaction to eating them. However, I have gotten emails and comments from several people who say they have had reactions from eating them.
- Hollow Milk Chocolate Bear (http://www.barry-callebaut.com/) “Contains milk and soy. Made in a facility which also processes wheat, peanuts, tree nuts, and eggs.”
- Jube Jel Cherry Hearts (Brach’s cinnamon jelly hearts) – “Allergen Information: “Milk, egg, wheat, peanuts, tree nuts, and soy may be present in the manufacturing or packaging area.”
- Littlest Pet Shop lollipops “Manufactured in a facility that processes peanuts, almonds, cashews, walnuts, hazelnuts, milk, wheat (Jan. 2010)
- Love Duck with conversation heart candy (found at Target) “May contain milk, soy, peanut, tree nuts, wheat and egg.” (Jan. 2010)
- Nerds, boxes and ropes (Wonka) “Made in a facility that also processes wheat and egg.”
- Russel Stover chocolates – Every package I found had a cross contamination warning, whether it had gluten or not in the ingredients. “Products have been produced on shared equipment with peanuts, tree nuts, eggs and wheat.”
- Sassy Hearts treat packs (Brach’s) – “Allergen Information: Milk, wheat, peanuts, tree nuts, soy and fish may be present in the manufacturing or packaging area.”
- Spongebob Squarepants Heart Shaped Gummy Krabby Patties – “Manufactured in a facility that processes peanuts, almonds, wheat and eggs.”
- Spongebob Squarepants lollipops “Manufactured in a facility that processes peanuts, almonds, cashews, walnuts, hazelnuts, milk, wheat and egg products.” (Jan. 2010)
- Sweetheart Conversation Hearts including chocolate flavored hearts, large hearts, Dazzled Tarts, Twilight Saga New Moon Forbidden Fruits heart packages, and heart bracelet packages (Necco) [The large packages I found looked fine. However, I found some small boxes of these that had cross-contamination warnings.]
- SweeTart Hearts (Wonka) “Made in a facility that also processes egg and wheat.”
- Treat Street Google Critters – “Processed in a facility which also processes milk, wheat, peanuts, tree nuts, soy protein, eggs.”
- Whitman’s Chocolates – “Products have been produced on shared equipment with tree nuts, eggs, and wheat.”
- Wonka Valentine Mix Ups – Bottle Caps and Laffy Taffy seem to be gluten-free, however the Nerds in these packages have a cross-contamination statement that states “Made in a facility that also processes wheat and egg.”
- Wild About You Chocolate Decorative Hearts – “Made in a facility which also processes wheat, peanuts, tree nuts, and egg.”
Unsafe Candy and Treats (Do not eat the following treats if you cannot tolerate gluten in your diet.)
- Any chocolate candy with crisps is likely to have wheat flour or barley malt, so check carefully.
- Crunch (Nestle) snack-size and hearts contains “barley malt“; “Made on equipment that also processes peanuts, nuts and wheat.”
- Disney Princesses Crispy Chocolaty Hearts contains “malt extract“; “Manufactured in a facility that processes peanuts and wheat.” (Jan. 2010)
- Dora and Diego Crispy Chocolaty Hearts contains “malt extract“; “Manufactured in a facility that processes peanuts and wheat.” (Jan. 2010)
- Ferrero Rocher contains “wheat flour.”
- Ghirardelli Luxe Milk Premium Assorted Chocolates in a heart box – contains “barley malt”
- Harry London assorted chocolates – Contains “wheat flour, gluten”
- Hershey’s Miniatures “Contains malt.”
- Hershey’s Cookies ‘n Crème snack size treats – contains “wheat flour”
- Kit Kat contains “wheat flour“
- Lindt chocolate candy contains “barley malt powder“
- Reese’s peanut butter filled chocolate hearts (this refers only to the small, individually foil-wrapped hearts) Contains “wheat flour.”
- M&M’s pretzel candies contain “wheat flour, malt”
- Spongebob Squarepants Crispy Chocolaty Hearts contains “malt extract“; “Manufactured in a facility that processes peanuts and wheat.”
- SweeTart Hearts Gummies contains “wheat“
- Transformer Crispy Chocolaty Hearts contains “malt extract“; “Manufactured in a facility that processes peanuts and wheat.” (Jan. 2010)
- Twix contains “wheat flour“
- Twizzlers cherry pull ‘n peel candy – contains “wheat flour”
- Whoppers contain “barley malt and wheat flour” and egg products.”
Didn’t find a candy on the list? I can’t possibly be prepared to know the gluten content for every candy my kids might get. When something new comes home with no ingredient label, I go to the Internet and try to look up the manufacturer online. Many will list the ingredients of their products online. But if you can’t find the list of ingredients, be sure to check out their FAQ’s (frequently asked questions) page. I often find that companies will address the gluten-free question there. And, if you’re lucky enough to have a phone number for the company, give them a call. If they can’t answer your question, then don’t eat it. Better safe than sorry, don’t you think?
Try my lists for Halloween Candy or Easter Candy.
Gluten-Free Sweet Potato Casserole Recipe
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This is a fairly simple, traditional recipe that I put together for our Thanksgiving family gathering this year. I always enjoy sweet potato casserole for the holidays. I usually prefer a crunchy pecan and brown sugar topping, but decided to change it up a little this year. I know some people always look forward to the toasted marshmallows on top. So, this year, I did both. This is now my favorite way to eat them. I’d like to think of this as a vegetable side dish, but really it’s sweet enough to call it dessert. This is the picture I took before baking. Sorry, I forgot to take the “after” shot.
Gluten-Free Sweet Potato Casserole Recipe
Ingredients:
Main Ingredients:
4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups)
3 Eggs, lightly beaten
3/4 Cup Brown Sugar
1/2 Cup Butter, softened
1 TBSP Maple Syrup
3/4 Cup Almond Milk (I used vanilla flavored.)
Topping Ingredients:
1 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/4 Cup Brown Rice Flour
1/3 Cup Butter, melted
1 Cup Small Marshmallows
Directions:
- Cook and peel the sweet potatoes, or yams. I like to score the skin on the yams both around the middle and lengthwise. Then I put them into boiling water and simmer until they are fork tender (about 20-30 min.).
- While the yams are cooking, combine the first four topping ingredients with a fork and set aside.
- When the yams are done, remove them from the heat and drain the water. Cover with cold water to cool down. If the skin hasn’t come off already, gently pull the skin off.
- Mash the yams and add the rest of the main ingredients. Combine thoroughly. You may want to beat the ingredients together for a smoother, fluffier texture.
- Spread the yams/sweet potato mixture into a 9 x 13 baking dish. (You can cover with plastic wrap and place in the refrigerator at this point, if you are saving for the next day.)
- Then top the yams with the mini marshmallows and pecan mixture in alternating diagonal stripes.
- Bake at 350° F for 30-40 minutes, or until the yams are bubbly hot and the marshmallows are lightly browned.
Additional Notes:
- To make ahead: I made this the day before Thanksgiving, skipping step 2 and ending at step 5 the first day. On the morning of Thanksgiving, I took the dish out of the refrigerator and let set on the counter while I worked on step 2 of the directions and preheated the oven. I then finished the baking with steps 6 and 7.
- If the marshmallows don’t brown after 40 minutes, put it under the broiler for a few minutes. But watch it carefully so it doesn’t burn.
Notable Links:
- I’ve linked this recipe to this week’s edition Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
- For a savory, rather than sweet, sweet potato recipe, try Amy’s recipe for Crispy Sweet Potatoes at Simply Sugar and Gluten-Free.








