Allergen free cooking

 Corn tortillas - heat dry in a non-stick skillet for a couple minutes each side until they firm up. Salmon - season with ground chili powder, ground cumin, smoked paprika, salt and pepper. Bake 20-25 minutes, more for thicker salmon, less for thinner. Flake apart and remove bones. Place flaked salmon in a serving dish with a spoon. Toppings:  Chopped lettuce or greens. Cilantro leaves, torn and rinsed well. diced tomatoes diced bell peppers, red/yellow salsa of choice guacamole or avocado slices (optional) (Simple guacamole is avocado, juice from a lime and salt/pepper) Lime wedges may be served with rice, corn or a host of taco toppings

 cooked chicken breast (1 large or 2) 2 medium tomatoes, diced, 1 large cucumber, diced 1 red bell pepper, diced 1/2 onion, chopped fresh chopped parsley or mint 1/4 c feta cheese 1/4 c kalamata olives Mix together and serve with the GF dressing. May be served with rice, quinoa or lettuce/greens.

 1/4 c olive oil (or oil of choice) 1/4 c lemon juice (or vinegar of choice) 2 tsp dried oregano (or other herbs/mix) 1/8 tsp ground black pepper 1 tsp Dijon (or other) mustard Combine and enjoy over any salad or grain.

I use a stand mixer and 2 cookie or pizza sheets. 3 c great value GF blend or other blend if GF flours 2 1/4 tsp Xanthan Gum (if not in the blend already) 1 tbsp Fast rise yeast 1 1/2 tsp sugar 1 1/2 tsp salt 1/2 tsp roasted garlic powder 1/4 tsp thyme 1 1/8 c warm water 4 tbsp olive oil In the bowl for the stand mixer, manually whisk together all of the dry ingredients. Place the bowl on the stand, add the water and oil and blend on dough speed (2 on ours) until it comes together. Transfer the dough into an oiled bowl or container and cover tightly to rise until 1.5x its size. Place on a floured surface and kneed until smooth adding flour as needed. Separate into 2 balls. Roll it out using flour and moving it on the surface to prevent sticking. Create the crust edge smooth by hand. You can fold it and stuff it with cheese around the edges.  Place the crust onto an oiled/prepared cookie sheet or use parchment paper. Bake it plain for 7-10 minutes or until lightly crisp on underside...

 Make in a 13x9 pan or half batch in 8x8. 4 overripe bananas 5 c oats 1 tbsp baking powder 1 tbsp cinnamon 1 tsp salt 1 1/2 c milk of your choice 1/2 c applesauce 1/2 c honey or syrup 2 tsp vanilla (you can omit the cinnamon and add the juice and zest from one lemon for a lemony bar) (feel free to add any fruits or seeds and adjust the spices to your liking) Preheat the oven to 350. Line the pan with parchment paper and use cooking spray or oil/butter. Mash the bananas. Add the liquid ingredients to the bananas. In a large bowl, blend the oats and dry ingredients. Add the banana mixture. Transfer to the pan and spread evenly. Bake 40-45 minutes or until nicely golden. Cool and cut. Enjoy. Adding a drizzle or a crumble could make this sweeter, but it is nice and mildly sweet as stated. I do not cook with oil, but adding some fat to this can make it more cake-like and moist.

 2 pkg yeast 1 TBSP Honey 4 1/2 c flour (all purpose, wheat or other) 2 tsp salt 1/4 tsp baking soda 2 1/4 c warm milk In a large mixing bowl, prep yeast, honey and water. Mix and set aside until foamy. In another large mixing bowl, stir together the flour, salt, and baking soda. Warm the milk.  Add the warmed milk to the yeast mixture. Add the wet mixture flour mixture and stir until blended.  Prep 2 loaf pans with cooking spray or butter/oil.  Pour the batter into the pans. Proof them in a warm place (85) for 30-45 minutes. Bake once they rise to about the top of the pan and no higher or they will overflow. Use a cookie sheet underneath if you fear the overflow. Bake 30-35 minutes or until golden at 350. Remove form the pans and cool on racks when done.  Slice after completely cool. Slice, toast, and enjoy!

1/2 c oil 1/2 c plant milk (any kind) 2 tsp vanilla extract 1 c sugar 1/2 c ground flaxseed (or chia/other seed of choice) 1/2 c cocoa powder 1/2 c brown rice flour (a must) 1/2 c sorghum flour (can use regular flour if not gluten allergic) 1/2 tsp salt 1/2 c Enjoy Life chocolate chips Spray a 9x9 square pan. Mix together oil, milk, vanilla, sugar, and ground flaxseed. Add cocoa and salt. Stir in flours. Mix well. Add chocolate chips. Pour into the pan and bake 35 minutes at 350. Cool completely before cutting. Enjoy! Notes: You can also add seeds for a crunch as your allergy needs allow. Flours may be substituted as well as sugar based on needs/preferences. The rice flour is important for texture. We use Oat Milk, but any plant milk will work. Be careful using nuts! Many are nut allergic. Coconut flour uses up moisture, so it will significantly change the texture.