Food Allergy

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Recipes from "Finally... Food I can Eat!" By Shirley Plant

Quinoa Pancakes

Free of dairy, yest, corn, sguar, eggs, soy, nuts, nightshades, gluten

3/4 cup quinoa flour

1/4 cup tapioca flour

1 tsp baking soda

1/4 tsp unbeffered Vit C crystals

1/2 tsp cinnamon

1/4 tsp nutmeg

1 -2 tbsp oil ( I use coconut oil)

1 cup organic apple juice

In a bowl mix dry ingredients together. Add wet ingredients into dry to make a thin battter. Cook pancakes in a hot ,oiled pan until golden, flipping when you see bubbles.

Top with Maple syrup, apple butter or fruit




Free of dairy, yeast, corn, sugar, eggs, soy, nightshades and gluten

2 cups brown cripsy rice cereal ( puffed rice)

2/3 cup brown rice syrup

2/3 cup peanut butter

1/2 cup raisins

1/3 cup sunflower seeds

1/3 cup pepitas ( pumpkin seeds)

1/4 cup dried cranberries

Brown rice cereal or puffed rice is the healthier, gluten free option to Rice Crispies. It has no added sugar or additives.You can find it at your local health food store.

Place brown rice syrup and peanut butter in a saucepan and heat, do not boil. Place all other ingredients in a bowl and pour hot syrup over the ingredients and mix well. Line an 8x8 square pan with parchment paper and with a wet spatula press mixture into pan evenly. Put in fridge for at least 1 hour before eating


Shirley has an affordable E-book and also offers a hardcover book for purchase. To purchase her cookbook please click here

Divvies Chocolate Cupcake!

Divvies made to share creations offers dairy, egg, peanut, and tree nut free desserts for those with food allergies! Below is a recipe for their chocolate cupcake dessert! They shared their recipe with millions on the Martha Stewart Show, and now I would like to pass it on to the FoodAllergyTalk community!

"This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change."

Makes 1 dozen
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting. First published: January 2008




 4 Cups Cooked whole grains (brown rice, wild rice, quinoa, or a combination)
 2 navel oranges, peeled & chopped
 1/2 Cup minced fresh parsley
 1/3 Cup raisins
 1/4 Cup extra-virgin olive oil
 3 Tbsp fresh lemon juice
 1 Tbsp wine vinegar
 2 Tsp Dijon Mustard
 Salt and pepper

Combine the cooked grains, oranges, parsley, and raisins in a large bowl.  In small bowl, whisk together the oil, lemon juice, and mustard.  Pour over the grain and fruit.  Toss well.  Season w/salt and pepper and toss again.  Serve chilled.



THE ABOVE 3 RECIPES ARE FROM "GLUTEN FREE KITCHEN" by Roben Ryberg Click here to purchase




Separate bowl:


3 Cups *Gluten Free Mix

1/4 cup Tapioca Flour***

1 1/2 tsp Guar Gum***

2 tsp Baking Powder (Featherweight.  Cereal free, Gluten free, sodium free).

2 tsp Natural Arrowroot***

1 tsp Gluten Free Sea Salt***

2 Tsp Ground Cinnamon (Organic)

1/2 tsp allspice

1/8 tsp cloves



Mixing Bowl:


1 Cup of Spectrum Naturals Organic Shortening

1 Cup Brown Sugar (Organic, HAIN pure foods, my favorite)

4 eggs (OR, if you are allergic to eggs:  in separate bowl combine 4 Tbs. of natural arrowroot*** and 12 Tbs. of warm water.  Add this to mixing bowl before flours.)

1 1/2 Tsp Vanilla Flavor (Frontier Natural Flavors, Alcohol free)

1 1/2 Cups and 2 Tbs. Drained Spaghetti Rice milk** see notes below





       Preheat oven to 350 degrease.  Cream together Brown Sugar and Shortening.  Than mix in the Vanilla.  In a separate bowl mix the dry ingredients.  Prepare your "eggs" in separate dish.  Now you are ready to add the egg mix to the creamed ingredients.  Mix, and than add some dry ingredients.  Then continue to mix.  Now you are ready to mix your rice milk, alternating with your dry mix.  Let mix.  Grease the bottom of your cake pan (we use the organic shortening mentioned earlier).  Put a light layer of flour (we use Bobs white rice flour) on the bottom of the pan to prevent sticking, making sure to also get the sides of the pan.  Pour the cake mixture into the pan.  Cook for 45-50 minutes.  ENJOY!




*Gluten Free Mix for 9 cups =  

                              6 Cups Rice Flour (2 parts) 

                              2 Cups Potato Starch (2/3 part) 

                              1 Cup Tapioca Flour (1/3 part)


*Gluten Free Mix for 12 cups=  

                              8 Cups Rice Four    

                              2  2/3 Potato Starch  

                              1  1/3 Tapioca Flour       


***Bobs Red Mill Brand




**Rice Milk:  I have to make my own rice milk for baking.  I found out the hard way that dry mix causes the cake to be a little heavy. I am allergic to all other rice milks.


To make your "rice milk", prepare Rice Spaghetti, Gluten free.  When you drain the spaghetti liquid, save it in a container.  You will use this liquid to bake with.



Are you allergic to a LOT of foods?  Or just looking for something new to eat for breakfast?  TRY THIS!

-Plain Puffed Rice Cereal

Cut the pear into little cubes, or pieces.  Put the pears into a cereal bowl, and add the plain puffed rice cereal.  You can add other fruits (raisins) or other foods...have fun and ENJOY! (No Milk Needed!)



1/2 cup shortening

3/4 cup sugar

1 egg (or if you’re allergic to eggs, use 1 Tb of Arrowroot powder and 3 Tb of heated water (20seconds in the microwave)).

1 teaspoon vanilla flavoring

1/2 cup potato starch                 

3/4 cup plus 2 tablespoons cornstarch (If you are allergic to corn, use 2/4 cup Arrowroot, 1/4 cup tapioca powder, and 2Tb tapioca powder.)

1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum (or if you are allergic to corn, which is in xanthan gum, use 1 1/2 Tsp guar gum instead.)

1/2 teaspoon salt

2 tablespoons water

1/2 cup GF (gluten free) mix


Cinnamon Mix: 

2 tablespoons sugar

1/2 teaspoon cinnamon



   Preheat oven to 350°. In a large bowl, cream together short­ening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps. Dough will be sticky.

   Lightly oil hands or spray them with nonstick spray to better handle dough.  Shape into small balls, using a slightly rounded teaspoonful of dough for each cookie.  Roll in sugar/cinnamon mixture.

   Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch.  Bake 10-12 minutes.  A single cookie should be removes at the shortest baking time to test for doneness.  Browning is not a good indicator for these cookies.

            Makes about 3 dozen cookies.


1/4 cup of cold water

1/2 cup shortening

1 cup brown sugar


1 3/4 cup GlutenFree Mix (GF mix)

1teaspoon baking soda

1teaspoon cinnamon


Pre-heat oven to ABOUT 375 degrees.  Blend the cold water, shortening and brown sugar.  Mix GF Mix, baking soda, and cinnamon in separate bowl.  While water, shortening and brown sugar are mixing, slowly add the bowl that has the GF Mix, baking soda, and cinnamon.  Let all ingredients mix until mixture looks right.  Bake for 6-8 min. or until looks done.

Soy-Free Cream of Soup

Condensed Cream Soup

Copyright © 2002  by  Amber Lee. 
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt 
dash of pepper 
  1. In a small saucepan, whisk milk and cornstarch till well blended. 
  2. Stir in butter, bouillon, salt, and pepper. 
  3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.   


Condensed Cream of Mushroom Soup:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.  
Use in recipes in place of one can of Cream of Mushroom Soup. 

Condensed Cream of Chicken Soup:
Stir in 1/2 cup cooked chicken pieces to the recipe above.  
Use in recipes in place of one can of Cream of Chicken Soup. 
Condensed Cream of Celery Soup:
Stir in 1/2 cup sautéed chopped celery to the recipe above.  
Use in recipes in place of one can of Cream of Celery Soup. 

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