Allergy Kitchen

Pumpkin Bread


Pumpkin Bread
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  1. 2 cups whole wheat flour
  2. 1/4 cup flax seed meal
  3. 2 teaspoons cinnamon
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1/3 cup brown sugar
  9. 1/2 cup vegetable oil (can use coconut oil, olive oil, etc.)
  10. 1 teaspoon vanilla extract
  11. 3 cups shredded fresh pumpkin
  12. 1/2 cup golden raisins
  13. 1/2 cup water
  1. Sift the flour, flaxseed meal, cinnamon, baking soda, and salt together.
  2. In a separate bowl, mix the sugar, oil, and vanilla. Combine both mixtures and fold in the shredded pumpkin and raisins. Pour into oiled loaf pan.
  3. Bake at 325°F for about two hours or toothpick comes out clean.
Allergy Kitchen





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  1. Flax gel (1/2 cup warm water + 5 tablespoons flaxseed meal)
  2. 1/3 cup coconut oil
  3. 1/2 teaspoon vanilla extract
  4. 1/3 cup unsweetened cocoa powder dissolved in 3/4 cup boiling water
  5. 1/2 cup brown sugar
  6. 1 1/3 cups whole wheat flour
  7. 1/4 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. Pinch sea salt
  10. 3/4 cup "enjoy life" brand mega chunks or chocolate chips
  1. Beat flax gel, coconut oil, vanilla extract, brown sugar, and cocoa powder + water until smooth.
  2. And remaining dry ingredients except for chocolate chips and mix well. Stir in chocolate chips.
  3. Put into slightly greased 8 x 8 pan. Bake at 350° for about 20 - 25 minutes.
Allergy Kitchen

Carrot Cake Cake Pops

Carrot Cake Cake Pops
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  1. 1 cup flour
  2. 1 teaspoon ground cinnamon
  3. 1/4 teaspoon ground nutmeg
  4. 3/4 teaspoon baking powder
  5. 3/4 teaspoon baking soda
  6. Pinch of salt
  7. 3/4 cup carrots, shredded or puréed
  8. 1/2 cup brown sugar
  9. 2 tablespoons flax meal plus 1/3 cup water + 2 tablespoons water
  10. 1/3 cup vegetable oil
  11. 1/4 cup raisins
  1. Combine carrots and dry ingredients in large bowl.
  2. Shred carrots in food processor and place on top of dry ingredients.
  3. Process flax, and sugar, and oil until smooth. Add to dry ingredients and mix until just blended. Fill cake pop maker and bake for about 7-8 minutes.
Allergy Kitchen

Allergy free chocolately fun by River (talented 5-year old baker)



Chocolate Cake Pops
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For the cake
  1. 2 tablespoons ground flaxseed
  2. 4 tablespoons water
  3. 1 cup flour
  4. 1/3 cup plus 2 tablespoons cocoa
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. Pinch of salt
  8. 1/2 cup sugar
  9. 1/3 cup coconut oil
  10. 1/2 cup rice milk
  11. 1/2 cup boiling water
For the icing
  1. 10 ounce bag enjoy life mini semi sweet chocolate chips
  2. 2 teaspoons coconut oil
  1. For the Cake
  2. Prepare flax gel first: Mix flaxseed meal and 4 tablespoons of water in a small bowl and let stand for five minutes.
  3. Combine dry ingredients in a large bowl. Add coconut oil, rice milk, vanilla extract, and flax gel. Mix well by hand or with and electric beater for about two minutes. Stir in boiling water and mix well.
  4. Pour into a Ziploc bag, sealed, and cut a small slit in one corner. Pipe into cake pop mold and cook for about five minutes. Gently remove and put in freezer for about 15 minutes.
  5. 10 ounce bag enjoy life mini semi sweet chocolate chips
  6. 2 teaspoons coconut oil
  7. For the Icing
  8. Combine in a narrow bowl or narrow glass in microwave for about 30 seconds to a minute. Stir until melted and smooth.
Putting it together
  1. Take cakes out of the freezer, dip the end in the chocolate mixture, insert into cake, and dip the entire thing into the chocolate mixture. Allow extra chocolate to drip off. Decorate with sprinkles or refrigerate immediately for about 15 to 20 minutes until set.
Allergy Kitchen

Raisin cookies (or you can make them chocolate chip)

Raisin Cookies
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  1. 3/4 cup coconut oil
  2. 1 tablespoon maple syrup
  3. 1 teaspoon vanilla
  4. 1 cup brown sugar (reduced to half cup if you like less sweet)
  5. 1/4 cup applesauce
  6. 2 cups unbleached white flour
  7. 4 teaspoons arrowroot flour
  8. 4 tablespoons flaxseed meal
  9. 1 1/2 teaspoons baking soda pink sea salt
  10. 1 cup raisins can substitute with dairy free, soy free chocolate chips (enjoy life brand is our favorite)
  1. Stir together coconut oil, maple syrup, vanilla, brown sugar, and applesauce.
  2. Stir in flour, arrowroot, flax, baking soda, salt, and raisins until well mixed.
  3. Roll into 1 inch balls.
  4. Bake at 350° for 10 to 12 minutes.
Allergy Kitchen

Lemon Cake


Lemon Cake
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  1. 1 1/2 cups flour
  2. 1/4 cup brown sugar
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. Flax gel (mix 1 tablespoon flax seed meal with 2 tablespoons warm water and let sit for a few minutes)
  6. Lemon zest and juice from 1 1/2 lemons - puréed, slice remaining as garnish
  7. 1 teaspoon apple cider vinegar
  8. 1 teaspoon pure vanilla extract
  9. 5 tablespoon vegetable oil
  10. 1 cup water
  1. Combined dry ingredients.
  2. Add wet ingredients and mix well.
  3. Pour into 9 x 9 Square or circular pan.
  4. Bake at 350° for 35 minutes.
Allergy Kitchen

I Can’t Believe How Good These Waffles Are

I cannot tell you how many gluten/wheat free flour mixes I have concocted over the years to try to get the taste and texture right. Many times, my husband has walked in on me amidst one of these undertakings and commented that it looked like a science experiment was going on in our kitchen. Recently, I perfected (yes, I believe so) the gluten-free wheat free waffle/pancake flour mixture. I hope you enjoy this as much as we have! 

Waffles For Real
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
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For the bulk flour mixture
  1. 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
  2. 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
  3. 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
  4. 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
  5. 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
  6. 6 teaspoons baking powder
  7. 6 teaspoons baking soda
  8. 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
  9. 6 pinches salt
  10. 6 teaspoons egg replacer - Ener-G Egg Replacer
  11. 6 tablespoons ground flax seed - Bob's Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4) or Spectrum Organic Ground Flaxseed, 14 Oz
When ready to make waffles
  1. Rice milk
  2. Olive oil
  1. Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
  2. Mix about 1 to 1 1/2 cups rice milk and 1 tablespoon of oil per cup of flour mixture until well blended. I prefer my mixture a a little thinner. Pour into heated waffle iron (recommended), or pour into a heated and greased nonstick pan, 1-2 minutes per side.
  1. Serve with maple syrup (although my 5- yr old loves the waffles so much that she doesn't even ask for the syrup! My husband still goes for the syrup, though.)
Allergy Kitchen