Chicken Nuggets

Chicken nuggets are one of those easy meals that are so nice to have in the freezer, ready for a simple fries night or a quick lunch. Life with kids makes simple easy meals a necessity. For those with little ones with allergies you know how difficult it is to find safe meals like this.

I was desperate for easy finger food to add to fries night which we often have twice a month, and everything I made V didn’t like. Breaded chicken tenders were a huge no from her. I tried several chicken nugget styles and recipes. Baked just wasn’t working either, no one liked them. And then I found this recipe. I have made it from straight ground chicken, but you can start with the chicken breasts as well.

Chicken Nuggets

  • Servings: 42 nuggets
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An easy alternative to the chicken nuggets you find in the store, but you actually know exactly what is in them.

Ingredients
18 oz boneless skinless chicken breast/ground chicken (1)
1 1/2 tsp salt (2)
3/4 tsp parsley flakes (3)
3/4 tsp oregano
1/4 tsp onion powder, heaping
1/4 tsp pepper, heaping
3 large eggs, beaten/flax eggs (allow to set for 5 min) (4)
1 1/2 C flour/gluten free flour (I use white rice flour)
1 1/2 tsp salt (2)
2 C deep frying oil (canola oil, sunflower oil, peanut oil etc.) (5)

Directions

  1. Whisk eggs together in a small bowl. Make flax eggs, if using. Allow to set for 5 min. I found the flax egg mixture was slightly too thick, add more water if needed.
  2. Combine flour and salt and put in a shallow bowl.
  3. Heat oil in a heavy-duty skillet or saucepan on medium-high heat. Set a candy thermometer in place. Keep an eye on the temperature to avoid burning your oil.
  4. While oil is heating, cut chicken breast into cubes and whir in a food processor until a fine paste, or use ground chicken. Combine chicken with salt, parsley, oregano, onion powder and pepper in a medium size bowl.
  5. Make 42 balls with the chicken mixture, about 1 Tbsp per.
  6. Roll ball in flour, then coat in egg, then recoat in flour. Use your fingers to press ball down to flatten into a nugget.
  7. Once oil is 350-365 degrees place as many nuggets into the oil as possible, frying until golden brown. Depending on depth of oil, you may need to turn halfway through. Takes approximately 7 min to fry. Use a digital meat thermometer if desired to confirm chicken is cooked fully (165 degrees).
  8. Remove and place on a towel lined plate or pan. Enjoy!
  9. Keeps in sealed container in the fridge for several days. Freezes well for easy leftovers. Reheat in the oven or microwave.

Notes:
(1) Chicken: Corn Allergy – The carcass may be sprayed with citric acid or some other anti-bacterial. The poultry may be packaged on a Styrofoam tray containing a citric acid-saturated soaker pad underneath the poultry, and then wrapped with shrinkwrap or plastic wrap. A whole chicken or turkey is usually wrapped in plastic. The inside of the packaging may contain cornstarch, to keep the poultry from sticking to the packaging. More on corn free meat processing. In addition they are typically fed corn as part of their diet.
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require brand specific salt.
(3) Spices: Corn Allergy – Dried spices can be treated with a corny preservative. Penzey’s and Frontier single ingredient spices are well tolerated.
(4) Egg/Egg replacer: Corn allergy – Eggs are washed with a commercial cleaner that is full of corn products. The egg shells are porous and absorb the cleaner, so many with corn allergies have issues with eggs. Less common is to have issues with eggs due to what the chickens are eating. I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(5) Vegetable oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful. If bottled in plastic, the bottles can be corn-derived. The oils can be rendered corny during refining. Need to determine what is used during the extraction process (alcohol or other medium?), and if any defoaming agents are used. Citric acid can be used as a degummer as well in safflower, sunflower, canola (rapeseed), soy, and flax oil.

Gluten-free Cinnamon Sugar Baked Donuts

Ever been walking along the beachfront, or at a farmers market and pass the mini donuts truck and get a massive craving for donuts that you can’t eat due to allergies? No, just me? This is a great recipe that makes light baked gluten free donuts. Definitely a must try recipe, and relatively quick to whip up. Makes me wonder why I haven’t made them in a few years.

I don’t think I am the only one out there that has yet to get pregnancy cravings, but breastfeeding cravings, those are a definite thing in this household! I may or may not have made several batches of these recently to curb those cravings. Even better than I remember them from before.

Gluten-free Cinnamon Sugar Baked Donuts

  • Servings: 4 dozen mini donuts or 18 large donuts
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I used to make these regularly and for some strange reason I kept the recipe in my binder, unused, for several years! I recently pulled it out and make a couple new tweaks, making it better than ever.

Ingredients
Donuts:
1/4 C unsalted butter/coconut oil/vegan butter, room temperature (1)
1/4 C vegetable oil (I have used olive, coconut, and sunflower oil) (2)
1/2 C cane sugar
1/3 C brown sugar/coconut sugar (3)
2 large eggs/flax egg (allow 5 min to thicken) (4)
1 1/2 tsp vanilla (5)
2 2/3 C (320 g) gluten free all purpose flour (I use my Gluten Free All Purpose Flour)
1 1/2 tsp psyllium husk fibre/1/2 tsp xanthan gum (6)
1 1/2 tsp baking powder (or 3/8 tsp baking soda and 1 tsp apple cider vinegar) (7)
1/4 tsp baking soda
3/4 – 1 tsp ground nutmeg
2 tsp ground cinnamon
3/4 tsp salt (8)
1 C milk/milk alternative (I use coconut milk) (9)

Topping:
5 Tbsp salted butter/coconut oil/vegan butter, melted (1)
1 1/2 Tbsp cinnamon
1/2 C sugar

Directions

Donut:

  1. Preheat oven to 425 degrees. Grease donut pan (10)
  2. Using your electric mixer, cream together the butter, oil and sugars until smooth.
  3. Add the eggs, vanilla and apple cider vinegar (if using), beat until smooth.
  4. In a small bowl whisk together the flour, baking powder (or baking soda if using), baking soda, nutmeg, cinnamon, and salt.
  5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with flour. Mix on low until just combined.
  6. Scoop batter into a ziploc bag or a piping bag, cut off the tip/corner and begin piping the batter into the cavities of the donut pan, fill almost flush to the top of the pan.
  7. Bake at 425 degrees for 7-10 minutes until pale golden brown and toothpick comes out clean.
  8. Remove from the oven, let sit for 2-3 minutes in the pan Turn over and cool on a cooling rack.
  9. Repeat with remaining batter.
  10. While cooling, make the topping.

Topping:

  1. Melt the butter/alternative in a small bowl.
  2. In another small bowl whisk together the cinnamon and sugar.
  3. Take each cooled donut, dunk top half into melted butter and then into the cinnamon sugar mix. Place on cooling rack or tray to set, enjoy.
  4. Store in an airtight container at room temperature for 2-3 days. I haven’t tried freezing them yet, they never make it that far.

NOTES:
(1) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted), also be careful of the diet of the cows. Many of vegan butters have corn derivatives.
(2) Vegetable oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(3) Brown Sugar: Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
(4) Egg/Replacer: Corn allergy – Eggs are washed with a commercial cleaner that is full of corn products. The egg shells are porous and absorb the cleaner, so many with corn allergies have issues with eggs. Less common is to have issues with eggs due to what the chickens are eating. I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Xanthan Gum: Corn Allergy  – xanthan gum is iffy with corn allergies due to how they make it. We made the switch to psyllium husk fibre in our house.
(7) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(8) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require brand specific salt.
(9) Coconut Milk: Corn allergy – ensure coconut milk is additive free
(10) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands or a silicone brush. You can buy oil mister bottles and fill with your own safe oil as well.

Gluten Free Frosted Sugar Cookies

Somehow, even though we had no company or travel, we were more busy than ever coming up to Christmas this year. This might have to do with a newborn in the house… This meant I didn’t get to Christmas baking before Christmas day. Instead, V and I made cookies on Boxing day, by that I mean I made the cookies, she helped pour some ingredients into the bowl and she selected the cookie cutters. Strangely our toddler didn’t want to cut the cookies out herself.

This cookie recipe I used to make years ago with the shortening that the recipe calls for. Since at this moment in time we don’t have a safe shortening I decided to tweak the recipe, and they turned out fantastic. So great, that I made a second batch yesterday because we ate all of them already.

You will notice one photo has decorated cookies while the rest are just white icing. The decorated cookies were from before our corn allergy diagnosis. I didn’t bother trying to add some natural food coloring to my icing this time around, however there are many ways to do this safely for different allergies. I may have to experiment.

Gluten Free Frosted Sugar Cookies

  • Servings: 2 dozen cookies
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This easy and delicious recipe is great for the holidays, birthdays or just any ordinary day. Enjoy!

Ingredients
For the Cookies:
1 C shortening/vegan butter (I use miyokos butter) (1)
1 C granulated cane sugar
1 large egg, cold/flax egg (allow to thicken for 5 min) (2)
1 Tbsp vanilla extract (3)
3 C Gluten Free All Purpose Flour Mix
1 tsp sea salt (4)
Tapioca starch for rolling out the dough

For the Frosting:
1/2 C vegan butter (1)
1/2 C shortening/vegan butter (1)
3 C icing sugar (5)
1 tsp vanilla extract (3)
1 Tbsp unsweetened coconut milk beverage
food coloring (optional) (6)
sprinkles (optional) (7)

Directions:
To make the Cookies:

  1. Preheat oven to 350 degrees, line baking sheets with silicone mats or parchment paper
  2. In the bowl of a stand mixer cream together the shortening/vegan butter and sugar until light & creamy (approximately 2 minutes). Mix in the egg & vanilla extract.
  3. Add the flour and salt, mix low speed until completely incorporated. The dough should be slightly firm but still pliable, not sticky.
  4. Separate into 2 balls. Flour working surface with tapioca starch. Roll out half the dough on floured surface. Cover with plastic wrap and roll out until it’s about 1/4 inch thick or less. Using desired shapes/cookie cutters, cut out cookies. Transfer carefully to cookie sheets, repeat with remaining dough. Dough scraps can be re-rolled. Use additional flour only as needed.
  5. If using vegan butter, refrigerate for 5 minutes before baking. Bake 8-14 minutes (all depends on size of cookie cutters & thickness of dough). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack. Cool completely before frosting.

To make the Frosting:

  1. Mix the shortening, vegan butter & powdered sugar in the bowl of a stand mixer on low speed until the sugar is incorporated.
  2. Beat on medium-high for 1 minute.
  3. Mix in vanilla and milk until the frosting is light & fluffy, about 1 minute or less.
  4. Incorporate food coloring (optional)
  5. Frost the cookies, top with sprinkles (optional). Serve immediately or store in an airtight container until ready to serve

Notes:

(1) If using shortening in the dough it doesn’t need to be refrigerated, however if using vegan butter it bakes much better if chilled.
(2) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(3) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(4) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(5) Powdered sugar: Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
(6) Food coloring: Corn Allergy – coloring often in an alcohol base, usually corn. One can use natural coloring if desired. Beet root powder, matcha tea powder, etc.
(7) Sprinkles: Corn Allergy – made with corn starch and corn syrup, avoid if needed

To Die For Blueberry Muffins

If you are anything like me, you have bags of frozen fruit in the freezer, just waiting to be put into something delicious. I love to stock up on fruit in the summer from local farmers. Raspberries, blueberries, sliced apples, peaches (whole and sliced), plums, currants and much more.

So what do I do with all those bags of fruit? Last week I posted about Apple Crumble and I use those sliced apples in it regularly. My Banana chocolate chip muffins are moist and delicious, usually using frozen bananas.

We just started trialing blueberries with our daughter this week and I figured, what better way to trial than to make some muffins. This recipe is super simple, quick and absolutely delicious. They even taste great after frozen! They are so good I forgot to take a picture before I froze them lol.

Blueberry Muffins

  • Servings: 8 large, big topped muffins / 10 standard muffins / 20-22 mini muffins
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Ingredients
1 1/2 C flour or flour substitute (I use my Gluten Free All Purpose Flour)
3/4 C cane sugar plus 1 T for muffin tops
1/4 tsp sea salt (1)
2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (2)
1/3 oil (olive, grapeseed, avocado etc.) (3)
1 egg or egg replacer (1 T flax seed meal and 2 T warm water) (4)
1/3 – 1/2 C milk or milk alternative
1 1/2 tsp vanilla extract (5)
6 – 8 oz fresh or frozen blueberries (about 1 C)

Directions
1. Preheat oven to 400F. Prepare muffin tins; I grease my pans, but you can also use paper cups. (6)
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. Add oil to a measuring cup that holds at least 1 cup. Add the egg, then fill the jug to the 1 C line with milk. Add vanilla. Whisk to combine.
4. Add milk mixture to the bowl with dry ingredients, using a fork to combine. Don’t over mix. The batter is quite thick. Fold in the blueberries
5. Scoop the batter into your pans. I use my large trigger release ice cream scoop. Sprinkle a little sugar on top of each muffin (optional).
6. Bake for 15-20 minutes and tops golden or until toothpick comes out with crumbs, not wet batter. (Mini muffins bake for 9-11 minutes). Transfer to cooling rack. Place in airtight container and store at room temperature for 2-3 days or in the freezer for up to 3 months.

Notes
(1) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(3) Oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(4) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.

photo creds: inspiredtaste.net

Banana Chocolate Chip Muffins

Anyone else have a hankering for banana chocolate chip muffins lately? This is my go to breakfast/snack. I always have premade muffins in the freezer and several in a container on the counter at all times.

I love banana muffins as you can use up those older bananas that you don’t really feel like eating anymore. I usually throw them into the freezer until I have enough to make a double recipe.

What is your favorite muffin?

Banana Chocolate Chip Muffins

  • Servings: 12
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Ingredients
4 ripe bananas, medium or 1 1/3 C mashed banana
1/3 C melted butter/vegan butter, cooled (I use miyokos) (1)
2/3 C cane sugar
1 egg/egg replacer
1 tsp vanilla (2)
1 tsp baking soda
Pinch of sea salt (3)
1 1/2 C all purpose flour/GF flour (I use Gluten Free All Purpose Flour)
1 C chocolate chips (I use Cuisine Camino Semi-Sweet Chocolate Chips) (4)

Instructions
1. Preheat oven to 350 F
2. Grease your muffin tins (5)
3. Peel bananas and throw them in a big bowl with melted butter and smash it all together with a fork or potato masher
4. Blend until it is creamy and smooth with no chunks
5. Add sugar, egg, and vanilla and mix until just combined
6. Stir in sea salt and baking soda
7. Add flour and chocolate chips and mix until just combined. Do not overmix!
8. Divide into muffin tins & bake until toothpick pulls out cleanly, about 18-20 minutes.

Notes
(1) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(2) Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(4) Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.
(5) Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.

Chocolate Cupcakes with Salted Caramel Icing

I used to try to find recipes online by searching for recipes with gluten free, dairy free etc. in the heading. My husband had a great idea, why not just find a regular recipe because we know that it works, and adapt it with my gluten free flour mixes.

I placated him only to discover that most of the time it actually works really well and tastes delicious!

This is a recipe I found online and thought sounded delicious and had to make. I have had people begging me for them since I made them in March for my birthday. I also made them for my brother’s wedding reception and had several people exclaim that it was the best cupcake they have ever had.

Chocolate Cupcakes with Caramel Frosting

  • Servings: 12 cupcakes
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Ingredients
Chocolate Cupcakes

  • 3/4 cups All-Purpose Flour (used my GF all purpose flour mix)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder (1)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt (2)
  • 1/3 cup vegetable oil (I use grapeseed oil) (3)
  • 3/4 cup white cane sugar
  • 1 large egg (I use Bob’s Red Mill Vegan Egg Replacer or a flaxseed egg to make it egg free) (4)
  • 1 tsp vanilla extract (5)
  • 1/3 cup buttermilk (to make dairy free use per 1 cup milk alternative, 1 Tbsp apple cider vinegar or lemon juice)
  • 1/4 cup boiling water

Salted Caramel Sauce

Caramel Frosting

  • 3/4 cup unsalted butter, softened (6)
  • 3 cups powdered sugar (I use Wholesome Organic Icing Sugar) (8)
  • 1/2 cup salted caramel sauce (see above)
  • 2-3 Tbsp cream, as needed (I have never needed any additional cream, if you do and need dairy free, you could use coconut cream)

Instructions
Chocolate Cupcakes

  1. Preheat the oven to 350°F. Line a muffin pan with muffin papers. (I like to use silicone cups as who knows what is in the paper)
  2. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
  3. In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minute). Carefully beat in buttermilk.
  4. Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
  5. With the mixer on low speed, carefully beat in the boiling water.
  6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full (It is super sticky, I find using an ice cream scoop with trigger release the best due to how sticky it is)
  7. Bake for 16-19 minutes, or until the tops feel slightly firm to the touch, toothpick comes out clean.

Salted Caramel Sauce

  1. Add the sugar to a medium saucepan over medium heat.
  2. Heat the sugar while whisking constantly.
  3. Eventually, after whisking gently, the mixture will become smooth and dark amber in colour. Be careful and whisk constantly or else your caramel can burn.
  4. Carefully whisk in the chopped butter until it is fully melted (it will bubble up).
  5. Remove the pan from the heat and whisk in the cream.
  6. Stir in the vanilla extract & salt. Set aside to cool (I store it in jars in the fridge)

Caramel Frosting

  1. In a large bowl beat the butter until fluffy (about 2 minutes).
  2. Beat in 2 cups of powdered sugar, starting with mixer on low, increased to medium to incorporated.
  3. Mix in 1/2 cup salted caramel sauce (you will not need all that you made). It must be 100% cooled before adding it to the frosting.
  4. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 Tbsp of cream until the desired sweetness and consistency is reached.
  5. Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce. (If you are using the MELT butter your icing will be SUPER soft. Ice and put immediately into a fridge and only remove right before serving)

Recipe Notes
(1) Baking powder is not corn free. Find corn-free if need be.
(2) Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(4) Some egg replacers contain corn, Bob’s Red Mill Vegan Egg Replacer is a good option, but you can also use flaxseed meal and make an egg if you need to be egg free as we do.
(5) Vanilla is made with alcohol, usually corn based, so many make their own safe vanilla. I haven’t done this yet as I need to get some vanilla beans. I’ll post how to make it when I do, just know, without homemade vanilla, this likely isn’t truly corn free.
(6) Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter).
(7) When looking at canned coconut milk or cream be sure to check for gums. The one I buy is gum free as corn is used to make all the “gum” ingredients such as guar gum.
(8) Powdered sugar/icing sugar contains cornstarch to prevent clumping. I buy Wholesome Organic Icing Sugar as they use tapioca starch instead. It is possible to make your own.
(9) Store your cupcakes in an airtight container at room temperature for 3 days or in the fridge (if you use any dairy alternative butters the icing tends to be softer so needs to be stored in the fridge). Unfrosted cupcakes can be frozen and thawed as desired and leftover frosting can be stored in the fridge in an airtight container.

One thing you always need to make sure is that all ingredients you are using are safe for everyone you want to eat it. Check for “may contain” ingredients or “processed in safe facility as”. Best bet, if you are making for someone else, check with them what brands they recommend that they know are safe for them to eat.

I hope that you can enjoy these as much as we do. I definitely find that these are better the second day when made gluten free.

Let me know if you made these and how they turned out!

Gluten Free Flour

For anyone that has been in my kitchen, you will know that I have more dry goods than most. This is because I need so many different flours to make any baked goods.

I actually used to use more of a variety and try out different types of gluten free flour like quinoa, sorghum, millet, teff, almond, coconut flours etc. I have pretty much completely switched to two flour mixes that work so well many don’t usually realize what I have made is gluten free.

I found these on a blog called glutenfreeonashoestring. The author has several flour mixes, but I have found that I mainly prefer 2 of them. Mock Better Batter and Mock Cup4Cup.

I have of course remained these to “Gluten Free All Purpose Flour” and “Gluten Free Pastry Flour”

Several notes about these mixes. They are measured by weight. The recipe makes 10 cups of flour. You can use these as a 1:1 substitute in regular recipes.

Gluten Free All Purpose Flour

  • Servings: 10 Cups
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Great all purpose flour mix. Use with cookies, cupcakes, muffins, cakes, chocolate chip cookies etc. Substitute 1:1 in any recipe.

420 grams White Rice Flour
420 grams Brown Rice Flour
210 grams Tapioca Starch
210 grams Potato Starch
42 grams Xanthan Gum* or 40 grams Psyllium Husk Fibre
70 grams Potato Flour
28 grams Pectin** or 28 grams gelatin

Use a scale and whisk well together. Store in sealed container

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre, which is what we use.
** Pectin should be safe for those that are Corn lite

Gluten Free Pastry Flour

  • Servings: 10 Cups
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Light & airy. Great for biscuits, scones, pie crusts, pierogies etc. Substitute 1:1 in any recipe.

434 grams White Rice Flour
350 grams Arrowroot Powder***
196 grams Brown Rice Flour
210 grams Tapioca Starch
140 grams Coconut Milk Powder****
42 grams Potato Starch
28 grams Xanthan gum* / or 20 grams Psyllium Husk Fibre

Use a scale and whisk well together. Store in sealed container.

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre which is what we use.
*** Original recipe calls for Cornstarch. You can use this if you desire.
**** We use Native Forest Coconut Milk Powder. Beware of corn maltodextrin added. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Use a scale and whisk well together. Store in sealed container.

** Pectin should be safe for those that are Corn Lite (refer to THIS site if you are unsure), however, I am also looking for a safer pectin as we aren’t sure if this is the case for V.
**** We use Native Forest Coconut Milk Powder. You have to be careful as many coconut milk powders have corn maltodextrin in it. The one we buy has gum acacia which some with corn allergies are sensitive to. Do what works best for you. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Let me know if you have any new suggestions or if you have tried it in a recipe!