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Chocolate Chip Cookies:
Chocolate Chip Cookies (From the Food Allergy Gourmet cookbook, “Let’s Bake!” by Jodye Hall. Copyright 2006, all rights reserved.) Posted by Caroline M

We usually make these as traditional drop cookies. But one day at the mall, my daughters saw the big decorated chocolate cookies baked in a pan and asked if I would make them one. With a slight modification, this recipe works great for that too! Order these freshly baked from www.AllergyFreeCookies.com.

2 1/4 cups Food Allergy Gourmet Basic Flour Mix (see note below)
1/4 cup millet flour
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 tablespoon dry egg replacer
3/4 cup shortening, melted and cooled slightly
1 cup brown sugar (light, dark or mixed)
1/4 cup granulated sugar
8 tablespoons flax mixture (see note below)
1 tablespoon vanilla extract
1/8 teaspoon artificial butter flavor (optional)
3/4 cup chocolate chips (we use Enjoy Life)

Preheat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl.

Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips.

Scoop up the dough by tablespoons and roll into a ball. Place the balls on an ungreased cookie sheet and flatten slightly with the heel of your hand. Bake for 15-17 minutes. Reverse the cookie sheets’ positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container.

Chocolate Chip Cookie Bars
Line a 13”x9” baking pan with two pieces of foil. Fit one lengthwise in the pan and one widthwise. The edges should overhang the pan. Lightly grease the foil. Prepare the dough as directed above. Dump the dough into prepared pan and smooth top with spatula. Bake about 27 to 30 minutes. The top should be light golden brown and slightly firm to the touch. The edges should start pulling away from sides of pan. Cool on wire rack to room temperature. To remove bars from the pan, lift foil overhang and transfer to cutting board. Cut cookies into 2-inch squares and serve.

Note – If you can eat wheat, feel free to substitute 2 1/4 cups all purpose flour instead of the Basic Flour Mix and millet flour.

Note – The recipe for the Basic Flour Mix is below, and is also included in our baking cookbook, “Let’s Bake!” available from www.FoodAllergyGourmet.com.

Note – To make the flax seed egg replacement mixture, just measure one part ground flax seed (not whole) and three parts very hot or boiling hot water into a jar with a tight lid. For example, mix 1/3 of a cup flax seed with one cup water. Shake for about 15 seconds or until frothy. Pour it into a jar and let it cool. The mixture will turn gelatinous. Shake it again and use three tablespoons for one egg. Keep it in the refrigerator for about a week.

Basic Flour Mix
2 cups sorghum flour*
1/4 cup tapioca starch
2/3 cup potato starch**
1/3 cup rice flour
3 1/2 teaspoons xanthan gum
*I order sorghum flour from Twin Valley Mills (www.TwinValleyMills.com).
**Do not use potato flour. It is much heavier than potato starch, and is not interchangeable.

Measuring Tips for the Basic Flour Mix

• If the flour is not measured correctly, your baked goods will not look or taste right. Remember to add the Xanthan Gum!
• Start with room temperature starches and flours. Cold flours measure differently than flour at room temperature.
• Flour settles during shipping and storage. Lighten the flour before measuring by stirring it in its container with a whisk or a large fork.
• Spoon the sifted flour into a dry measuring cup until it overflows, and then level the cup with a straight edge.
• Never dip the measuring cup directly into the container, or shake or tap the cup. This will compact the flour.
• Non-wheat flours vary in texture and quality. You might need to try a few brands to find ones you like. Some gluten free flours are packaged in facilities with other potential allergens, and may be cross-contaminated. This information may not be on the label. Always contact the manufacturer to determine if an ingredient is safe for you.

Cakes:

Basic Apple Sauce Cake/Cupcakes (posted by pwmoores)
Made without dairy, egg, nut
1 1/4 cup flour
2/3 cup sugar
3/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1/3 cup veg oil
1/2 tsp vanilla

Preheat 350º
Grease 9" round or 8" square pan
Sift all dry ingredients together
Mix all wet together
Combine and mix until moist
Spread in pan
Bake for 30 min or until done


Chocolate Applesauce Muffins (posted by pwmoores)
Made without dairy, egg, nut
2 cups flour
2 tsp. baking soda
1 cup white sugar
2 tsp. cinnamon
¼ cup brown sugar, firmly packed
¼ tsp. ground cloves
¼ cup unsweetened cocoa powder
¼ cup vegetable oil (not peanut oil)
1 ½ cups applesauce
2 tsp. vanilla extract


Preheat oven to 350 degrees. Line muffin tins with paper cups. Combine flour, both sugars, cocoa, baking soda, cinnamon, and cloves. Stir well. Add applesauce, oil, and vanilla extract. Beat until well blended. Pour into prepared pan. Bake 30 minutes or until a cake tester inserted in center comes out clean.



No-Nut Carrot Cake (posted by pwmoores)
Recipe created by Kay (paddyboy050303)
Made without milk, soy, peanut, egg, tree nut, corn, fish, shellfish, sesame.

Ingredients
1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup coarsely shredded carrots
3/4 cup water
1/3 cup oil
1 tsp vanilla

Instructions
Heat oven to 350 degrees F.

Mix dry ingredients together. Add carrots and stir. Add remaining ingredients and stir to blend. Pour into 8 or 9 inch greased pan and bake 25 to 30 minutes.

Substitutions
Use soy and corn free ingredients as needed.



Brownies:

Four Layer SunButter Brownies (from Sunbutter website, posted by pwmoores)
Made without dairy or nut
Ingredients:
1 cup Sugar
1/2 cup Margarine
2 Egg-Large Whole
1 tsp Vanilla Extract
1 piece Unsweetened Baking Chocolate Squares
3/4 cup Flour
1/2 tsp Salt
2 cup Marshmallow Creme
12 oz Chocolate Chips
1 1/2 cups Rice Krispies
1 cup Creamy SunButter™
8 oz Seeds-Sunflower

Directions:
1. In a bowl, mix white sugar, margarine, eggs, vanilla, flour and salt.
2. Melt chocolate squares and add them to mixture.
3. Spread mixture into a greased 9X13 pan. Bake for 20 min at 350 degrees.
4. Remove from oven and dab Marshmallow crème on top.
5 Return to oven and bake for 2 or 3 min.
6. Remove from oven and top with Rice Krispies.
7. Melt chocolate chips and SunButter™. Spread over all.
8. Cool in refrigerator. Keep refrigerated.