Gluten-Free Coconut Macaroons

Adapted from


I found this recipe  after searching for a sugar-free, gluten-free coconuty dessert for Easter 2010.

They are very easy to make,  taste rich and desserty and are the kind of cookie to save for a special occasion.

The only down-side is that they are somewhat delicate as far as traveling with them, but if you eat them fast, who cares? They are  so good!

6 egg whites

1/4 teaspoon sea salt

1/2 cup agave nectar

1 tablespoon vanilla extract

3 cups shredded coconut (I like Let’s Do…Organic. It is unsweetened and has no artificial colors or preservatives.)


1. In a mixing bowl whisk egg whites and salt until stiff.

2. Fold in agave, vanilla and coconut.

3. Drop batter onto a parchment lined baking sheet, one rounded tablespoon at a time.

4. Bake at 350 degrees for 10-15 minutes, until lightly browned.




Gluten-free Oatmeal Pancakes

Adapted from The Whole Foods Diabetic Cookbook.

I found this little cookbook at a local health food store  over 5 years ago, about a year after J-J was diagnosed.  We have used a number of the recipes over the years, but fell in-like with this recipe again last month, after Mr. I, who was assisting  Big A  in the kitchen,  requested waffles instead of pancakes. Yum!!

These are so filling  (i.e. not “normal” light and fluffy pancakes), that all of us but the teens and Dad need only one, if topped with peanut butter and jelly.

Yield: 8 pancakes (We always multiply and freeze for quick weekend breakfasts.)

These pancakes go great with peanut butter. We like  apricot or  peach  jelly on top too!

Mix together in a medium bowl:

1 1/2 cups rolled oats (We use Bob’s Red Mill GF oats)

(Blend the oats to make oat flour for waffles.)

1/2 cup gf flour (rice, sorghum or a blend)

2 teaspoons baking powder

1 teaspoon cinnamon (optional)

Beat in:

1 1/4 cups low-fat milk (we use almond)

1 tablespoon oil

1/4 cup raisins (leave out for waffles)

Lightly spray a frying pan with oil on medium-high. (We use a large electric skillet for the pancakes or waffle iron).

When the pan is hot, drop on the batter by tablespoons. Flip once when bubbles appear, and cook until golden brown on the bottom.


Gluten-free Crusty Boule

Adapted from Healthy Bread in Five Minutes A Day.

I borrowed this book from the library last fall, after it was recommended to me from someone on an e-mail group I subscribe to. It quickly became our favorite bread, after four years of testing! We also use this recipe for pizza crusts.

Makes enough dough for at least four 1-pound classic boules or two loaf pans.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons yeast
1 tablespoon salt
2 tablespoons xanthan or guar gum
2 2/3 cups lukewarm water
4 large eggs
1/3 neutral-flavored oil
2 tablespoons honey or agave

1. Whisk together the dry ingredients.
2. Combine the wet ingredients and gradually mix them with the dry ingredients. Use a spoon, food processor with dough attachment or stand mixer with paddle.

3. Preheat oven to 450 degrees.

4. Form dough into boule loaves using wet hands or press into greased loaf pans.

5. Bake for 35 minutes.

6. Enjoy!

Sickness, School, Sanity

I realized that my youngest two boys had shared a cold with me late Thursday night, so I have had some forced down-time the last couple of days, especially today.

Kyle and I had a little time to talk about school yesterday. I had to repent after going off the “never going to homeschool again” deep end Thursday evening (before I realized that I had been hit with “the bug.”) It is hard to talk rationally about something stressful when you are exhausted and fighting off an illness…

I am currently reading the book “Help for the Harried Homeschooler” by Christine Field. I bought it a number of years ago and have looked at it off and on, but have finally committed to reading it entirely through.