Who says granola has to include oats? Nutrient-packed lentils and quinoa are a great way to jumpstart your day. If tolerated, nuts (like almonds) can be added. Use mild-flavored red lentils, as other versions may be too “earthy” for breakfast. Serve with milk or yogurt of choice.
Who doesn’t love a great snickerdoodle? Slightly cakey, these gluten-free cookies will satisfy the cookie monsters in your family. Enjoy them as cookies or use them to sandwich Snickerdoodle Filling and make 6 Snickerdoodle Whoopie Pies.
These elegant gluten-free vanilla cookies are the basis for a variety of other sweet treats. The recipe calls for rather large cookies (4 inches across) but they can be made smaller for little hands and fewer calories per cookie. Adjust baking time accordingly.
I see a nice a change developing in my family this holiday season. Two people on my gift list are getting a collection of special-diet products for Christmas.
The sweetness of pineapple balances the tartness of cranberries in this spin on a classic gluten-free treat. They won’t last long—they’re that good!
Here’s a gluten-free, allergy-friendly twist on classic oatmeal cookies. These delicious treats are made with cranberries instead of raisins, a great choice for holiday cookie swaps.
An excellent source of protein, chicken can be made into finger foods that appeal to kids. These Gluten-Free Chicken Nuggets nuggets are not from you-know-where but your child should love them. They freeze and reheat beautifully—so make a lot! Serve with your child’s favorite dipping sauce.
Most kids love macaroni and cheese. Now with the great dairy-free cheese substitutes and gluten-free pastas on the market, it’s easily do-able and tasty, too. If desired, top before baking with crumbled potato chips, extra grated dairy-free cheese or gluten-free breading mix (into which a little melted dairy-free margarine has been added). The white sauce (béchamel) used in this recipe can also serve as the base for any creamed casserole or soup.
This Gluten-Free Strawberry Shortcake recipe, which can be doubled easily, ensures flaky biscuits by instructing you to toss large chunks of chilled butter (or vegetable shortening) into the dry ingredients. For dairy-free whipped cream, see TIP.