GF All-Purpose Flour via VeganEatsAndTreats
1 1/4 cup white rice flour
1 cup sorghum flour
1 cup GF oat flour (I didn't have this so I used potato flour)
3/4 cup tapioca flour
2 teaspoons xanthan gum
Allergy Free Snickerdoodles via Eat the Love, a food blog who's motto really speaks to my cooking-just eat the love out of my cooking and then you can throw the rest away. :) These snickerdoodles were the best of my cooking attempts and I actually fed them to others. Considering I never made pre-allergy snickerdoodles it was interesting and exciting.
(I was house-sitting at the time, yay for a kitchen-aid!)
Cute as buttons
Rootbeer Pinwheel Cookies via VeganEatsAndTreats, seemed to bake well and freeze well with the main dilemma being... where do you find rootbeer extract? I tried Fred Meyer's, Safeway, New Seasons, Whole Foods, and Kitchen Kaboodle. Ridiculous. So in order to make my first pinwheel cookie anyways, I used cocoa powder for the brown dough. I did wish they had more sugar and I frosted them when serving them to others. Turned out good but I will search higher and lower for that extract.
Flourless Brownies via Whole Foods Market, I had seen this recipe a couple times and thought I would give it a go. The 'flourless' version uses a can of black beans instead to flour and though you are not supposed to notice a difference, I thought it tasted like ground black beans. :-P They were gooey and never cooked in the middle at all. Mostly a failure that I don't plan on trying again-it went straight into the trash. Other bloggers claim these to be amazing but, I will have to do some more research. I do love my sisters food processor-thanks sis! Also, these are the only chocolate chips that are safe for me, that I can find-the Enjoy Life brand found at Whole Foods.
Sweet Potato Crumble Bars via Affairs of Living, was to be the big kahuna. A busy recipe that I was looking forward to. Unfortunately I saved it till last and was exhausted and intimidated. I ended up forgetting the milk which, was important and was the sugar additive. I wish it tasted as well as it photographed but it ended up tasting like bad baby food. I wanted it to have more maple syrup or sugar or something to make it more of a dessert. Once I recover from failure I would like to attempt this again with the forgotten ingredients.
Baked sweet potatoes
And so ends my first holiday allergy-free baking adventure, a little worse for wear but more informed about baking and my own limits of being in the kitchen.