Cooking with food intolerances

Thumbprint Cookies February 23, 2011

When I was cleaning the pantry, I found some fig spread which was safe for my daughter and I, but not safe for my son (he can’t have cane sugar). So I looked around for ideas where I could use two (or more) different fillings. Someone thought of thumbprint cookies and away I went.

1 c. palm shortening

2/3 c. beet or cane sugar

1 tsp. lemon juice

1 tsp. lemon zest

1 c. sorghum flour

1/2 c. tapioca flour

1/2 c. water chestnut flour

2 tsp. karaya gum

Cream shortening and sugar. Mix in lemon zest and lemon juice. Then mix in the rest of the ingredients until smooth. Roll dough into balls and place on ungreased insulated baking sheet. Make a thumb dent in each cookie and fill with fig spread or in my son’s case, safe grape jelly that my mother made with palm sugar and her own grapes in the fall. Bake 15 minutes in preheated 350F oven.



I’ve been trying for a while to make brownies that were safe for everyone. It was difficult without almond flour and without eggs (and gluten, and dairy, and soy, etc.). Next time I make it, I’m going to add some chopped walnuts on top.

1 c. cocoa

1/3 c. sorghum flour

1/3 c. brown rice flour

1 tsp. karaya gum

1 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

1 tsp. corn-free vanilla

3 flax-eggs

1 c. beet or cane sugar

1/3 c. canola oil

1/2 c. palm shortening

Mix all ingredients together. Pour into greased 9″ square pan. Bake in preheated 350F oven for 30 minutes.


Waffle Cones February 3, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 5:03 pm
Tags: , , , , , , ,

My mother has been buying my oldest daughter pizzelles, and every time I got a whiff of one, I started drooling. I went to Macy’s looking for a pizzelle maker, but they only had them on their website, not in their stores. But they did have a waffle cone maker on close-out for only $13.99. So why not?

After looking at the recipes included with it, which all contained eggs, butter, and flour, I decided to modify my buckwheat waffle recipe, by adding a little more sugar, and taking out a few other ingredients. I was trying to do it without gums or flax, to have as few ingredients as possible.

I would have taken a picture, but… well… we ate them too fast.

2 c. light buckwheat flour

1 c. sugar (I used beet sugar)

1/2 tsp. sea salt

4 Tbs. canola oil

1 c. water

I mixed the ingredients then divided the batter in half. I mixed 1 tsp. cinnamon into half the batter, and I mixed 1 Tbs. cocoa + 1 tsp. corn-free vanilla in the other.  The instructions on the waffle cone maker said 1-3 Tbs. of batter, and cook for 1 minute. Be very careful not to get a steam burn. I’m not sure if waffle cone makers differ in degree of safety; I used an oven mitt to open and close it each time.

Delicious. Just like a sugar cone. We didn’t actually make any into cone shapes, because we were too busy eating them like cookies. They would make really good sandwich cookies with frosting in the middle (oreo-ish) or some other gooey filling. And I think they’ll hold up in a lunchbox, but we still have to conduct that experiment.