A few weeks ago I saw a recipe for frosted eggnog bread on Pinterest that sounded like something my office would enjoy…only there are two of us in the office that are gluten free, and one coworker is dairy free. So, here is that recipe with my modifications. I will note that I haven’t tried making this egg free yet, but as with most of my bread recipes, I think it’ll work just fine if you use 1 Tbs. flax meal mixed into 3 Tbs. of warm water (mix, set aside and let turn unto a gel) for the egg that is called for.

EGGNOG BREAD
1/2 c. nondairy butter at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 tsp. gluten free rum extract
1 egg
2 cups gluten free flour blend
1 1/...

My husband usually isn’t one to eat lots of sweets, but he CHOWED on these cookies. He had no idea they were gluten free! (Don’t forget to follow me on Facebook: www.facebook.com/GFAFRecipes )

Cookie Ingredients:
1/4 c. butter or non-dairy butter
1/4 c. palm shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs (I haven’t tried egg free yet, but I’d think it would turn out fine)
1/2 tsp. vanilla extract
1 1/2 c. gluten free flour blend (I use THIS one, but keep in mind it contains dairy)
1 tsp. baking soda
1/8 tsp. salt

Filling Ingredients:
1/4 c. smooth peanut butter
2 c. powdered sugar
1/2 tsp. vanilla extract
2-3 Tbs. milk

1. Preheat oven to 375 degrees.
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I ran across THIS recipe on Pinterest not too long ago and my mouth instantly started to water. I already have a to-die for gluten free brownie recipe that I used for the base of this ice cream cake, and I just followed the rest of Life, Love & Sugar’s recipe. I’ll be trying this recipe again to see if I can manage to make the entire thing dairy-free, so stay tuned for that. It’s a little labor intensive, but if you have kids, put them to work chopping mini Snickers bars with butter knives while you prep the rest. (As an FYI, if you go this route, you might need to buy more mini candy bars because the “helpers” will likely eat their body weight in candy). P.S...

I posted this photo of the fluffy gluten free pancakes that I made, and I was met with responses ranging from “I LOVE pancakes!” to “fluffy AND gluten free?? I don’t believe you!” I used a gluten free flour blend (http://amzn.to/1hNi1Z3) since it seems like a lot of people tend to think blends are easier to cook with and I was pleasantly surprised. This recipe is adapted from one I found on Allrecipes.com about a hundred years ago.

Pancakes:
1 c. milk or nondairy milk
2 Tbs. vinegar
1 c. gluten free flour blend
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg*
2 Tbs. olive oil
1 tsp. vanilla extract

1...

Sometimes you just want something that tastes “normal” and resembles something that you could purchase at Starbucks. So, I formally give you my modification of an almond poppyseed pound cake with an almond glaze, modified from a recipe I found on Allrecipes.com!

Pound Cake:
1 1/2 c. gluten free flour blend (I used this one: http://amzn.to/TjXoyb)
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs or 2 Tbs. flax meal mixed into 6 Tbs. warm water; let set to congeal
1 1/2 tsp. almond extract
1/2 c. oil
1 6-8 oz plain yogurt, can use dairy-free
3 Tbs. poppyseeds

Glaze:
2 c. powdered sugar
1 Tbs. butter or nondairy butter
1 tsp. almond extract
2-3 Tbs...