Gluten-free & Fast Chicken Fettucini Alfredo

Recipe: Gluten-free Chicken Fettucini Alfredo

Summary: Fast recipe for seriously delicious alfredo sauce


  • 16 oz. rice or corn pasta (spaghetti, fettucini, other)
  • Milk (whatever you got, I used 2%) – see variation below to make dairy free
  • Heavy Cream
  • Smart Balance (butter alternative)
  • Grated or shredded parmesan cheese
  • Dried basil Continue reading

Allergy Free Recipe For Stuffed Anything

Recipe: Stuffed Peppers or Zucchini

Summary: The basics of stuffed veggies so you can make your own recipe


  • Peppers, zucchini, or whatever veg you want to stuff – halved and seeded, of course
  • Ground meat – whatever meat you like
  • Cooked rice – 2:1 rice to meat ratio is a good starting point, but adjust to your taste
  • Sauteed veggies – whatever you like: chopped onion, diced carrot, minced garlic, roasted peppers, chopped spinach Continue reading

Food Allergy or Just Chemical Reaction – Pudding

Today my son ate store bought pudding for the first time, and threw up for the first time.  He just got over the dairy intolerance of his FPIES condition, so I would have suspected it was the dairy that was the problem except that he’s been chowing-down on cheese like a maniac.  So, I’m going to check the ingredients online for this pudding in case there may have been other ingredients in it that he is still allergic to, like egg, soy or wheat.  My suspicion is that it’s just that his body is not accustomed to the toxins, like chemical additives and preservatives, that are in processed pudding that can sit on a shelf for months un-refrigerated.

FPIES Cookie Recipe – Allergy-free Pumpkin Cookies

pumpkincookies 300x199 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

Allergy-free Pumpkin Cookies

This is a simple recipe from a package of Bob’s Red Mill millet flour.

  • 1 cup Raisins (optional, and we left them out)
  • 1/2 cup Organic Amaranth Flour
  • 3 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 cup chopped Pecan Halves (optional, and of course, since it’s a nut, we left them out as well)
  • 1/2 cup Vegetable Oil
  • 1-1/4 cups Honey
  • 3/4 cup Date Sugar (We used cane sugar and it was fine.  I’m sure plain old white sugar would also work.)
  • 2 large Eggs, beaten
  • 1 Tb Molasses (We also left this out, and they were still great)
  • 1/2 tsp Vanilla
  • 1-1/2 cups canned Pumpkin Puree
  • 2 cups Millet Flour


Preheat oven to 400-425°. Set aside ungreased cookie sheet.

In large mixing bowl combine all the dry ingredients, blend well.

In another large bowl combine all the wet ingredients, blend well. Stir the dry
ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3 dozen cookies.


We had a riot making these with our 2 1/2 year old who still is cannot have wheat, egg, and a dozen other foods.

The package says to mix the dry and wet ingredients separately before combining, but I find that mixing the dry first, then adding all the wet to the same bowl and mixing again produces the same results.  They are delicious, especially the day you make them when they are still warm.  I refrigerate the leftovers and heat them slightly in the toaster oven before serving.

As for the egg substitute, I’ve done it with both EnerG egg replacer (tapioca flour, potato flour, etc) as well as with ground flax seed and they turned out the same.  So, I’m sticking with the flax seed because of its additional nutritional value.

We decided to add extra fun this time by decorating the cookies with dairy-free icing and wheat free candies.  Below are the pictures of Gabriel really getting into it.

IMG 7302 300x200 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

IMG 7278 300x200 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

IMG 7284 300x200 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

IMG 7293 300x200 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

IMG 7296 300x200 FPIES Cookie Recipe – Allergy free Pumpkin Cookies

The cookies were a bit floppier than normal cookies, perhaps due to all of our omissions and substitutions, but they still taste great.

Gluten Free, Egg Free FPIES Pancake Recipe

I’m getting really good at making FPIES pancakes.  These gluten free pancakes are delicious when you add extra milk.  If you are dairy intolerant, the still do the trick if you add a serious amount of blueberries and diced strawberries.

I use Bob’s Red Mill pancake mix.  Follow the recipe and modify based on the following tips:

* Substitute egg with ground flax seed or with egg replacer (mix of tapioca, potato and other flours)

* Coat pan with SmartBalance (or other non-dairy) butter substitute

* Add more milk than suggested in Bob’s Red Mill pancake recipe so that the batter is on the thin side.

* Add blueberries or finely chopped strawberries and mix into batter.

If you can have milk, use 2% or whole milk, then you will almost not be able to discern these from gluten pancakes.  At least, it’s as close as I’ve ever tasted.  I don’t have to eat gluten free and I like them quite a bit.

Recommended Kitchenware

Good luck, and post comments below if you have other tips, recommendation, or questions.

Other Recipes You May Enjoy:

pumpkincookies 150x150 Gluten Free, Egg Free FPIES Pancake Recipe

Allergy-free Pumpkin Cookies

Egg-free, Gluten-free, Dairy-free Pumpkin cookies

IMG 7320 150x150 Gluten Free, Egg Free FPIES Pancake Recipe

Egg-free quinoa fritters

Quinoa Pancakes (or fritters)

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