Gluten, dairy, eggs, soy, yeast, and nut free.
Lots of restaurants serve sorbet—basil, key lime, pear with hints of coriander, lemon, lemon, or lemon. Made from fruit, sometimes coconut, and very occasionally chocolate, plus water and sugar. Sorbet is usually the only dessert option, other than fruit, for those […]
This is our first, and perhaps only, Christmas in London. It’s dreary grey outside but the house is warm and full of family. With two daughters and two grandchildren here we’re having a cozy holiday filled with joyful screeching, heaps of wrapping […]
Thanksgiving is coming and I am committed to making gluten, dairy, soy and egg-free desserts. I made a quince tart when I arrived in California last week totally jet-lagged. It was delicious but the amount of dough relative to the tart pan I had […]
The first published oatmeal cookie recipe is attributed to Fannie Farmer and appeared in the The Boston Cooking School Cook Book in 1896 written while she was director of the school (I can’t help but […]
Welcome!Hi! Join me as I chronicle my food intolerant life through recipes I’ve created or adapted, travel experiences, restaurants and nutrition from my newly found perspective.
Welcome to RecipesLots of the recipes you'll find here are things I've been cooking for years and never did contain gluten, casein, eggs, soy or yeast. Then there are recipes that I've adapted using gluten-free flours or dairy free milks and even things to replace eggs. The most challenging have been baked goods. You need to get from "Wow that's not bad," to "Oh my God that's delicious." I'm working on that.