Category Archives: Mold Free Recipes

Thank You

I have noticed today that I have several new followers to this blog.  I would like to take a moment to welcome you and say thank you.  Please feel free to comment on blog posts and ask questions. 

You will see that I have a great group of followers who are amazingly helpful as well.

To all of you, both new and long-time followers, I say thank you for wanting to learn more about my story and environmental and chronic illness.  Your support and encouragement mean a lot to me.

Book Blog Tour: Day 12/TWO FOR TUESDAY

Today I have the distinct honor of being hosted by two amazing women on their blogs.  Therefore, today is Two for Tuesday.

ARE YOU AN ALLERGIC FOODIE?  DO MOST OF THE FOODS YOU LOVE MAKE YOU ILL?  Amy of adventures of an allergic foodie  suffers from severe food allergies and will be hosting me on her site where I will be answering some of Amy’s questions.  Amy has chosen to post my interview in two parts (today and tomorrow).  I have been following Amy for about a year and love reading what she has to say about her food allergies and how she deals with them.  One of the first things I did when I started following her was to check Amy’s “About Me” page.  The following sentence caught my eye:  I can’t possibly list all the foods I’m allergic to, but believe me when I say there are few cookbook recipes or restaurant meals I don’t have to modify. Wow, her list of food allergies must look like mine.  There was a time when I only had nine safe foods to eat. And add in celiac disease as well.

I like Amy’s attitude: I do believe obstacles are put in our lifepaths for a reason–and I don’t know about you, but I’m not about to let food allergies hold me back!  It took me a while to realize there had to be a reason for my illness and I needed to take back control of my life in any way possible.

CAN YOU HEAR ME NOW?  The phrase that we often associate with the Verizon cellphone commercial leads me into my second host for today.  I am being hosted by Shanna of lipreading mom who manages everyday life as a mother of three struggling with hearing loss.  She was just 27 at the time.  Shanna’s blog talks about hearing loss, bullying for those that are deaf or hard of hearing, and takes a pro-active stand to help others.  I can’t imagine what it must be like to not be able to understand your child when they are talking to you.  I am thankful that she is bringing awareness to this.

Please visit lipreading mom and read my interview with Shanna.  Then take some time to browse around her blog and learn more about the amazing things she does to help and support others.

Don’t forget to enter the Rafflecopter giveaway through the links on their blogs for the chance to win one of three signed copies (US Only) or a gift card to purchase the book for those outside the US.

Book Blog Tour: Day 10

We are nearing the end of the Book Blog Tour.  I have two tour stops this week so this will give you all extra time to make sure you visit all the previous stops of the book tour and enter to win a signed copy through rafflecopter.

Book Blog Tour Day 10 is  being hosted by Amanda of celiac and allergy adventures.  I have been following Amanda for almost as long as my blog as been in existence.  Not only does Amanda suffer from celiac disease, she also suffers from asthma, food allergies and eczema.  I have learned a lot about her journey through following her blog and am glad that we connected in the blogosphere.

Some of the things I have learned from Amanda through her blog and through the About Me section of her blog are that we are similar in some ways:

  • We both have had anaphylactic reactions to food but I have not gone into respiratory arrest as Amanda has done.
  • Like Amanda, I refuse to let these conditions be all that I am and totally dominate my life.
  • I, too, want my blog to serve as useful information and a way to share my experiences.
  • I love coconut.  Amanda loves mounds bars.  I bet she would love the chocolate almond joy bars I am baking on Friday for my Book Launch Party this upcoming Saturday.
  • We both like to shop online.  Face it is easier for me and keeps me out of the way of all those nasty chemicals.

Unlike Amanda I do not like:

  • Used bookstores – too much dust and mold for me.
  • I am not a fan anymore of grilled cheese sandwiches for two reasons (My only cheese options are mozzarella or provolone and breads have yeast which I have a severe allergies.)
  • I do not like horror stories or anything morbid.

Please stop and visit Amanda on Day 10 of my book blog tour.  You may find that you have things in common with her as well even if you don’t suffer from allergies or celiac disease and choose to follow on her journey as well.

Don’t forget there is a Rafflecopter giveaway throughout this book tour where three signed copies of Allergic to Life will be given away.

My Goodreads giveaway of three additional signed copies ends on Saturday, October 19th.  If you haven’t entered there, it gives you  more chances at winning.


Hello everyone!  As you know today is Book Blog Tour 9.  I have a few updates to share:

  1. Rachel at doilooksick is hosting me on Tuesday, October 15th (Thank you Rachel)
  2. Shanna from lipreading mom is hosting me the following Tuesday.  (Thank you as well Shanna) Amy from adventuresofanallergicfoodie is also hosting me that Tuesday.  So we are having a two-for-Tuesday Book Blog Tour Stop.
  3. I am dealing with a nasty sinus infection that is driving me crazy and trying to prepare for my book launch party here at home a week from tomorrow.
  4. Yesterday my dear friend Victoria (you all know her from the Christmas cookie baking post where she is pictured in the lovely and stunning white tyvek suit) came over and put my gift baskets together.  Thank you Victoria and to the wonderful companies that donated items for me to use.
  5. Two weeks ago I tried a sunflower butter cookie to see how it tasted and how many cookies I could make as part of the food for the party.
  6. Today I made mock oatmeal cookies (gluten and dairy free as well) using ground almonds in place of oats.  They are good but I may add a dash of cinnamon for zing).
  7. Tomorrow I am going to make the chocolate almond joy bars to see how many I can get out of a batch.
  8. I still need to try a carbob chocolate chip cookie.
  9. I need to get plates, napkins and paper cups yet and maybe a banner or two.
  10. Recipes need to be typed and printed and cards made specifying the type of snack (gluten-free, nut-free, dairy-free, etc.)

I have a week to accomplish this while dealing with a sinus infection.  Wish me luck everyone.  I really would like to get a lot of the typing done this weekend and even get my cellophane bags and prep the dry ingredients so I am ready to go next Friday for a bake-a-thon.

There will be lots of pictures taken and I will post them as I go along as well as recipes for the items I make.


Sandwich rounds

A month ago I came across a recipe for “sandwich rounds” from a blog called Comfy Belly.  The photos looked good

Photo from

Photo from

and the idea was intriguing.  My first impulse was that oh I can’t have those because they probably have yeast in them.  To my surprise and delight they do not and they are gluten-free.  They are made with ingredients that I currently have in my pantry and refrigerator.  I wanted to try them before but experimenting and baking when the outside temperature was 100 or higher was just not something I wanted to do.  When the temperatures drop, I am drawn into the kitchen with the desire to create something and don’t mind turning on the oven to experiment a little with a batch or two of something.  The temperature has cooled considerably today and if it stays this way tomorrow I am going to try making these Sandwich Rounds.  I will report back.  If any of you try these delicious looking sandwich rounds, please let me know what you think.



Catch Up Mondays: Recipes Without Using Foods Like Vinegar

This was originally posted on June 29, 2012.  I have noticed several search engine queries about vinegar-free salad dressing that have led viewers to my blog.  I love the taste of this salad dressing.  I have even used this dressing on sandwiches, on pasta, and to make chicken salad. 

I have given up many foods that have mold in them and tried to figure out alternatives.  Years ago I was given a salad recipe from a friend.  Back in the day I followed the recipe to the letter including using vinegar.  Recently when a company that made my  vinegar free salad dressing decided to add citric acid (which commonly is a mold product) I was out of having salads.  Suddenly I remembered that  home-made salad dressing recipe and searched for it.

I found it and looked over the ingredients.  I began to ponder what it would be like if I used fresh lemon juice in place of the vinegar.  I tried it and it worked.  Tonight my daughter was making a pasta salad that called for rice wine vinegar (a no-no for me) as well as feta cheese (another no-no for me).  She offered to make the salad for me substituting lemon juice and leaving out the cheese.  It was actually quite good.  I will see if I can get a copy of that recipe.  In the meantime I am going to post the salad dressing recipe I have been making for myself.

Green Salad Dressing 

1 small handful of parsley (1/6 of bunch)               1 Egg

2 lge. or 3 small green onions                                  1/3 cup lemon juice

1-2 cloves garlic                                                           1 tsp. Salt

Oil of Choice (I like olive oil)

Put  all ingredients except oil in blender on high.  Pour in oil until you cannot see the motion of the blender.  This makes not quite a quart.

To be safe using the egg, I coddle it.  To coddle an egg, place a room temperature egg in a cup.  Pour boiling water over the egg and let it sit for a minute to a minute and a half.  Cool the egg slightly and crack into the blender.

Some where I also have a substitute for using soy sauce (which is fermented and therefore a no-no for me).  I also came up with another version of the salad dressing that I will post soon..  I have not looked for this and seeing this part of the post reminds me that I need to look for it.

Yeast Free Bread – Flour variation

I just made my yeast free bread.  I have been reading a lot of gluten-free recipes that use almond and coconut flours because the almond flour has more protein than the traditional gluten-free flours.

I made this loaf of bread with almond and coconut flour as well as some flax-seed meal.  I also used oil this time instead of melted butter.  The bread did not rise as my previous loaves.  I am not sure if it is because the almond flour is heavier or because I used oil instead of butter.  I am thinking maybe I should try reducing the almond flour and either increasing the coconut flour or replacing some of the almond flour with rice flour to see if that makes a lighter bread.  Any suggestions from you out there who follow a gluten-free protocol.  I use this recipe because I follow a yeast-free diet.  I am reprinting the recipe below with what changes I made in the original recipe that I posted.


2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*  1 1/2 cup Almond Flour, 1/2 cup coconut flour)

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk) I used half and half for a little richer bread.

1/2 cup melted butter or oil I used oil this time

I added 3 tsps. ground flax-seed meal.

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

Gluten-free Brownies

My version of Expresso Fudge Brownie

My version of Expresso Fudge Brownie

A slice of brownie

A slice of brownie

I have been trying to set aside time to experiment with gluten-free baking. It was on my list yesterday but it didn’t get done. Today I have two of the three items left on my “to do” list accomplished. I did work on my taxes and bake something gluten-free. As for my pantry cabinet, I think I would rather go and sew instead.

Today I tried Espresso Fudge Brownies from Elana’s Pantry, As you all know I have many food allergies and do my best to avoid foods that can contain mold. The following recipe called for both ground espresso beans and chocolate. I have given you my substitutions beside those ingredients.

Espresso Fudge Brownies

  1. Melt chocolate in a saucepan over very low heat
  2. Add shortening and stir until completely dissolved
  3. Stir in ground espresso and remove from heat
  4. Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
  5. Blend in almond flour and coconut flour
  6. Pour into a greased 8 x 8 inch baking dish
  7. Bake at 350° for 25-30 minutes
  8. Remove from oven and cool for 1 hour
  9. Serve

I made the brownies with the above substitutions.  The carob powder worked fine but I think using equal amounts of matcha powder was too much.  Maybe next time I would try using less powder and/or maybe steeping it in a small amount of water to bring out more of the flavor.  The brownies are edible with my changes.  They are moist and not too heavy.  My husband thought they weren’t sweet enough but he says that about everything I make because I don’t like the sweet sweet taste.  I bet the original recipe with the delicious chocolate and intense flavor from the exsresso beans would be out of this world.

Gluten Free Muffins

I have posted about gluten intolerance as well as included some gluten-free recipes.  Recently a fellow blogger posted a recipe for gluten-free muffins (Coconut Honey Blueberry Muffins).  I didn’t have any blueberries.  I really wanted to try the muffins and couldn’t wait to get blueberries.  I  made the honey muffins with blueberries and loved them.  My daughter and husband loved them as well.  They were sweet and had a wonderful coconut flavor.  The only thing I would change for me is the amount of honey ( I have a hard time with very sweet things including fresh blueberries on their own and even overly sweet apples).  These muffins are something I definitely would make again and this time I will be prepared and have  some fresh organic blueberries on hand to add to the mix.

Honey Muffins

  • 3 Eggs
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Coconut Milk or Whole Milk
  • 3 Tablespoons Honey
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla
  • 1/4 Cup Sifted Coconut Flour
  • 1/4 Teaspoon Baking Powder
  • Preheat Oven to 400F, bake for at least 15 minutes.  18 minutes if 6oz blueberries added

Put eggs in bowl and whisk.  Add, organic whole milk or coconut milk (I used whole milk because I was in too much of a hurry to open a can of coconut milk.), honey, salt and vanilla.  Stir in coconut flour and baking powder.  Add melted butter and blueberries if desired.

To learn more about my fellow blogger, visit her website.  Not only is she a woman with food allergies but she is a marathon runner.

A quick note:  This recipe makes 6 muffins.

Wheat Allergy/Gluten Intolerance

I realize that many individuals with food allergies have a definite wheat allergy.  For me the wheat allergy diagnosis back in 2000 along with being told to avoid barley and oats because of allergies and the possibility of molds, I found it very difficult to bake or buy breads and crackers.  To work around these limitations, I found myself baking gluten-free.  And I could not use corn products (corn starch, corn syrup, cornmeal or flour) because of a severe allergy on my test as well.

My first trip to a Health Food store out-of-town netted me with a gluten-free cookbook by Bette Hagman, rice flour, tapioca flour and potato starch (the three flours used to make her gluten-free flour mix) along with a few other ingredients for my first attempt.  In the beginning I was making gluten-free crackers, English muffins and  hamburger buns.  It was challenging but I was doing it.  Drat!  Then I realized that I wasn’t supposed to be using yeast!  That eliminated all three of these new-found recipes.

This realization drastically curtailed my bread and cracker baking.  I tried purchasing yeast free rice breads but they tasted like cardboard.  I read through yeast free cookbooks.  I wish I could tell you how many or which ones I read other than “Feast Without Yeast” (still available on Amazon) but that is the only one I can remember and I gave away everything I had when I moved into this house.  I do have a recipe that I used which was saved in my computer.  I don’t know where it came from but I did make substitutions.  This is more of a quick bread,  and for me, this bread was best when sliced and toasted.   Guar gum or Xanthum gum work as a binder.  Gelatin or Agar Agar (a form of sea weed used sometimes as a thickener in puddings) helps with moisture and bread texture.


2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk)

1/2 cup melted butter or oil

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

*I do know that I tried different gluten-free flours including Garbanzo Bean  in  my original baking.  Optional/I have made this for my daughter adding cinnamon/sugar mixture and raisins.

On July 25th I posted an E-Z tortilla recipe and promised to try it again.  I apologize for not having tried it yet. I have been battling a sinus infection and haven’t had the desire to do much experimentation in the kitchen.   I am going to give it a try this weekend and let you know how easy it was for me to make.  I  may have some non-wheat flours in the cupboard that I can try it with.  I also plan to make this yeast-free bread again to use as breakfast toast  and I have been wondering how it would work in French Toast.

I would appreciate hearing of any successes you may have had with cooking/baking gluten-free.  If you have any cookbooks to recommend, please do so.