The recipes below have the stamp of approval from kids and parents

Base Muffin Mix recipe

½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour
¼ cup potato starch flour
¼ cup flax seed meal
2/3 cup sugar
2 tsp backing powder
1 tsp baking soda
1 tsp xantham gum
¼ tsp salt
1/3 cup shortening


* 1 cup wet ingredient (banana, apple sauce)
* 2 eggs

Optional ingredients: cinnamon, nutmeg, apples, blueberries, carob chips, nuts, orange or lemon zest

Bake at 350 for approx. 20 – 22 minutes

Gluten And Dairy Free Baked Macaroni And Cheese

12 oz. Rice macaroni pasta

3 tablespoons light olive oil

3 tbsp. Sweet rice flour

2 ½ c. unsweetened plain hemp milk or other plain non-dairy milk

2 c shredded non-dairy gluten free cheese (I used Vegan soy American Flavour for melting)

½ teaspoon sea salt

½ to 1 tsp gluten free honey mustard

¼ tsp. Nutmeg

1 cup gluten-free bread crumbs

1 tbsp. Dairy free margarine (melted)

Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free/rice pasta until it is al dente. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat and stir in the rice flour (use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste and milk. (I also add in ½ c. of pureed butternut squash at this point or you could use pureed carrots as well—adds colour as well as sneaking in some vegetables). Bring the mixture to a bubble, it will thicken as it heats, then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard and nutmeg and stir. Continue stirring the sauce until the cheese melts, remove from heat and set aside.

Preheat the oven to 350 degrees F. In a 6 cup baking dish, combine the cooked noodles with the hot cheese sauce. Melt the margarine in a small skillet and add the bread crumbs until well mixed but still relatively dry. Sprinkle the top of the casserole with the bread crumbs. Bake for 25 minutes until bubbling.

Gluten Free Mix – Bette Hagman’s Gluten Free Gourmet

3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch


– protein powder (rice or hemp) or nut butter

– 1 banana (frozen ideally)

– 3/4 cup of frozen blueberries or strawberries or both

– supplements (capsules can be broken open and poured in)

– 2 cups “Almond Breeze” original almond milk or unsweetened rice milk or hemp milk (can dilute with water if desired)

– ground flax seeds

– spinach, swiss chard or kale

– OPTIONAL: 1 tsp Agave Nectar

Place all ingredients in blender and blend. Pour into cup(s) with straw and enjoy!

All Time Favourite Chocolate Chip Cookies

2 cups All Purpose GF flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1⁄2 teaspoon xantham gum
3/4 cup unsalted vegan butter (“Earth Balance” vegan butter sticks work best for me), melted
1 cup packed brown sugar
1/2 cup organic cane sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups carob chips (or GFCF chocolate chips)
1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheet with parchment
2. Sift together the flour, baking soda and salt; mix in xantham gum and set aside.
3. In a medium bowl, cream together the melted “butter”, brown sugar and cane sugar until
well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the
sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden
spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies
should be about 3 inches apart.
4. Bake for 13 to 15 minutes in preheated oven, or until the edges are lightly toasted. (Time
will vary based on oven)
5. Cool on baking sheet for a few minutes before transferring to wire racks to cool
This recipe will make approximately 50 medium sized cookies.