My favorite Julia Child quote is, “A party without cake is just a meeting.” Whether you’re celebrating Gluten Free & More’s 20th anniversary (as we are) or your own special event, how better than with cupcakes? After all, a cupcake is simply a mini cake in a convenient, self-serve package. The number one seller at my bakery is and always has been a chocolate cupcake. Here’s the winning recipe, along with ways to dress it up and make cupcakes the hit of your next celebration.
Packed with dried fruit, bananas, crunchy quinoa, oats and flax, these bars are a tasty on-the-go snack the entire family will love.
Oats impart beneficial fiber and dried cherries provide healthful antioxidants in this recipe. You’ll love the flavor. If nuts aren’t tolerated, replace almonds and almond butter with sunflower seeds and sunflower butter.
These no-bake bars are nutritious and filling–a quick breakfast and a great snack. Cocoa, chocolate chips and cherries offer antioxidants while oats and protein powder provide fiber and nutrients.
These nut-free crispy rice granola bars burst with sweet flavors of raisins, coconut and cinnamon.
With so many gluten free food bars on the market, you are sure to find your ideal bar. Certified gluten-free, vegan and nut-free? We found that. A peanut butter chocolate bar that’s dairy-free and packed with 20 grams of protein? We found that, too. Looking for a bar with just 1 gram of sugar? High-fiber? One that tastes like a birthday cake? Found it. One with caffeine for an extra boost? Grain-free? There’s a bar for that.
With the wide variety of gluten-free, allergy-friendly snack bars available these days, why bother making your own? The answer is that fresh homemade bars are easy, delicious and budget-friendly. Plus, homemade is a great way to control ingredients. You decide how much sweetener to add. You pick the kind of dried fruit you like. The amount of fiber (think flax meal, oats, coconut and nuts) is in your hands. If you’re allergic to nuts, you can use sunflower seeds and sunflower butter instead. And you can pack extra protein into your bars, making them a healthy, filling snack or in a pinch, a grab-and-go meal.
People who suffer from hay fever (allergic rhinitis caused by pollen) can experience OAS when their immune system mistakes proteins in certain fruits or vegetables for the proteins found in their problem pollen. For example, when someone like Combs with a birch pollen allergy bites into an apple, the same IgE (immunoglobulin E) antibody that recognizes the birch pollen protein also recognizes a similar protein in the apple, prompting an allergic immune response, explains allergist Philip C. Halverson, MD, FAAAAI, of Allergy & Asthma Specialists in Minneapolis.
We taste-tested more than 100 bars from 30 different companies. The following bars are worth noting because they offer a unique flavor or some other interesting attribute. The allergy info listed below is representative of the whole line of bars. For specific product details (GF certification, price, nutrition per serving and more) on the “unique flavor” bar mentioned, see our chart.
This recipe turns everything about gluten-free bread on its head - in the best possible way. The ingredients are crazy. The dough is wet. The loaf is huge and can be sliced thin. The bread is soft and pliable and stays that way for days. The eggs can be replaced in this recipe; see instructions included.