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A blog about all things allergen-free and delicious

Entries in rice-free (3)


My Favorite Gluten-Free Breads

As seen in Women's Lifestyle Magazine's July/August 2012 Edition


When I speak to people who are newly diagnosed with a gluten allergy, sensitivity, or celiac disease, they nearly all say, “I miss bread!” Bread has become a huge part of our food culture.  The gluten in bread helps make it taste really good. It lends flavor, elasticity, and general “yumminess.” Bread is a comfort, a joy. Don’t take away my bread!! But alas, we need alternatives. With multiple allergies on the rise as well, these alternatives must be creative.



Pastry Chef, Kyra Bussanich is the first Gluten-free winner of the Food Network’s Cupcake Wars.

She owns CRAVE BAKE SHOP in Lake Oswego, Oregon and is a guest writer for The Tender Palate. I asked Kyra why allergen-free bread is so tough to make:

There are three legs to fantastic baking: gluten, eggs, and sugar. Each contributes something to the texture and structure of the final product, and when you have already replaced one of the legs of the stool, it makes it more difficult to successfully swap out the remaining two legs without adversely affecting flavor or texture (or both).  This is why gluten-free and egg-free baking presents such a challenge.

~Kyra Bussanich, Owner of Crave Bake Shop

The good news is that you don’t have to travel to Oregon to get your comfort on. Here are a two of my favorite breads that you can get off the shelves in your ‘hood and one of my favorite sweet bread recipes that people have been loving.



Breads From Anna – Bread Mix (All Purpose Flour Blend)

*Free of Gluten, Yeast, Corn, Dairy, Soy, Nuts, Peanuts, Rice, and GMO

I absolutely love this bread mix. It is sensuous, tasty, and versatile. I’ve used it for open-faced sandwiches, I’ve eaten it plain, and I’ve made stuffing out of it. It is the ultimate comfort bread with or without any kind of butter. Pictured at top is Anna’s sandwich bread, which is lighter and has a bit more structure to it. The All Purpose Flour Blend is fairly dense, which I happen to like, and this is the best bean flour bread that I’ve ever tasted. A side benefit of the Breads from Anna mixes is that they are high in protein and fiber, and quite nutritious!  So pay attention if you are a carbo-loader, this bread will make things happen, if you know what I mean. The mixes are easy to make, and though a bit pricey, they are totally worth it, kids.

Though Breads for Anna has not gone for certification, each ingredient is tested prior to making it to her factory.  She has a completely gluten-free processing plant and does not process any of the top eight allergens in her factory.

 “I have Celiac Disease and Type I Diabetes.  I knew a lot of people needed this and I eat my own products. I feel a lot of responsibility to my customers. You have to be committed in this market.  When I say it’s GMO-free and Gluten-free, I mean it.”

~Anna Sobaski, Owner, Breads from Anna


Chebe – All Purpose Bread Mix

*Gluten-free, can be made Dairy-free.  Does not contain any rice, nuts*, dairy or yeast (see below for processing).


Oh, this bread is wonderful. It is a little crusty on the outside with a wonderfully soft, chewy texture in the middle. It lends such a nice flavor to the sandwich itself, and has a truly crave-worthy texture. I first used it as a hamburger bun and it even held the olives and the organic ketchup on the burger. No mess! I’ve since used it for chicken salad, turkey, and a BLT!

I first saw a Facebook advertisement for Chebe and was intrigued. I wrote to the company for a sample and they immediately sent me a few mixes. This was fantastic because I was able to make their products several times. I found it easier to work the bread with a little olive oil already on my hands.  Kneed this dough well. It will feel like normal gluteny/yeasty dough, just a little stickier. If you do not use cheese (or even if you do) brush the top with olive oil to help it brown and add a sprinkle of sea salt to the top to round out the flavor. If you don’t use all of the resulting rolls, freeze them right away and they thaw and warm beautifully.

Though they do not test for anything but gluten (and they test to 5ppm which we love!), their mixes also do not contain a whole host of other common allergens like rice, nuts, yeast, dairy, etc. So compare your allergy needs to Chebe’s processing. Their factory line does have a separate, nut-free room, for instance, but it does not have a separate nut-free factory.



Copyright:  Elisabeth Veltman

*Free of gluten, dairy, soy, rice, nuts, peanuts, yeast

Dutch Cinnamon Bread

This is a great recipe to make on special occasions or to bring to a brunch. It’s flavorful, and is a sweet, soft dessert bread. I find most gluten-free breads, even the good ones, to have a slight hole in the middle of the flavor. The sweet and spicy of this recipe fills that gap deliciously.

Pre-heat oven to 350 degrees

Bread Ingredients:

1 egg
1 cup sugar
1/4 cup sunflower, safflower or similar oil (a neutral oil is best, although coconut oil would work and lend a little coconut flavor)
1 cup GF teff flour
1 cup GF buckwheat flour
1/2 tsp. salt
1 tsp baking soda
1 can Thai Kitchen Coconut Milk (you need the can to include the coconut fat)

Topping / Swirling Ingredients

1/2 cup sugar
1 T. cinnamon

(In a prep bowl, mix these together and set aside.)

Grease a 9x5x3 loaf pan (use the same oil you are baking with). In a food processor or mixer, beat the egg, sugar and oil together until creamy. In a separate bowl, sift together the flour, salt and soda. Remove the coconut milk from the can into a bowl, and beat the fat into the rest of the milk. Add the flour mixture to the egg/sugar mixture alternatively with the coconut milk until blended. Pour 1/2 of the batter into the loaf pan. Sprinkle the top with 1/2 of the cinnamon sugar mixture. Add the rest of the batter to the pan, and then sprinkle the remaining cinnamon sugar over the top. Using a knife, swirl the sugar into the bread in a figure eight type pattern. Bake 1 hour. Cool for at least 30 min. then remove from the pan.  Slice and serve.  This bread freezes really well.



Reprinted with permission from Women's Lifestyle MagazineThere is a wonderful recipe site run by Elana Amsterdam. She has Paleo Bread Recipes that I adore.
They are grain-free (made with nut flours, and high protein).  Find them at

I’m not able to eat these breads because of my specific allergies, but my readers often tout these brands:

Udi’s multi-grain is a consistent favorite.  Find them at

Genius Breads is a new favorite.  Find them at

Rudi’s Gluten-Free Bakery at is another that is mentioned by readers.




Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at


RECIPE: Not Your Mama's Chocolate Mousse Tart (super allergen-free)

"A gourmet who thinks of calories is like a tart who looks at her watch." ~James Beard

A Healthy yet Naughty Tart.  Really.

About two months ago I saw a recipe for Banana Cream Pie from Chef Jenny Brewer.  I am not a fan of banana cream (nor of pie), but many Tender Foodies are.  Plus, the pie was touted as being "better than chocolate cake" and chocolate cake is in my wheel house.  So I posted the recipe on social media for gluten- and dairy-free pie lovers everywhere.

Since a great number of Tender Foodies have developed multiple food allergies, the response I received was, "I wish it were free of {insert allergen here}.  I began to wonder:  Could you make a PIE that is free of the Big 8, plus make it oat-free, corn-free, coconut-free, and sesame-free?  And could that pie be GOOD?  I asked Chef Jenny if she could do it, and she accepted this challenge. 

Chef Brewer specializes in healthy food, dessert included.  So when I tested the recipe myself, I kept thinking, "This pie is really good for me.  How will it taste?  How will it taste?  How will it taste?"  Part of me agrees with the James Beard quote above.  Dessert is supposed to be decadent, shameful, indulgent.  Naughty.   Since this pie is actually a tart, the naughtiness is in its name, without one ounce of naughty in the pie.  Until you taste it.

What is the difference between a pie and a tart?  The short answer is that a pie has sides, but a tart does not.  I like this post from The Kitchn that explains this more in depth.

No one will know that the "cream" in the mousse is actually avocado.  When I finished my first slice, I felt nourished and satisfied, so did my fellow testers.  This is a great quality in a dessert (and a great quality in a saucy little tart, too, I would imagine).

Chef Jenny made a video that demonstrates the finer points of making the tart (see below).  So give this recipe a try and let us know if you like this recipe as much as I do.


8' Spring Form Pan (the crust is really sticky, and this pan works great)

Food Processor


Medium-sized skillet

Toasting the Sunflower Seeds in a Swirling, Dry Pan.

The Crust

1 cup pumpkin seeds, sprouted and/or toasted* (toasting gives great depth of flavor)
(*to toast pumpkin seeds, place them in a dry skillet over medium high heat, stirring until brown, about 5-7 minutes, being very careful not to burn. Alternatively, place in a 375 degree oven and roast for about 5 minutes, or until browned.)

½ cup popped millet**
(**to pop millet, place in a dry, hot skillet over medium heat and stir constantly -don't let them burn- until you hear consistent popping.  See video below for more)

½ cup raisins

1/3 cup dates, pitted

2 Tablespoons ground flaxseed mixed with 4 Tablespoons water and left to gel for 3-5 minutes            

pinch of salt

In a food processor bowl, pulse pumpkin seeds and millet until seeds are ground. Add raisins, dates and pinch of salt and chop until everything is ground together.  Add in flax mixture and pulse until sticky. Wet your fingers and press the mixture into 8-inch pie pan and keep refrigerated while you prepare the filling.

The Chocolate Mousse Filling

2 large ripe Haas Avocados
(if your avocados are small, add another avocado and adjust the ingredients.  Avocados vary quite a bit in size.)

1/2 cup raw cacao powder or cocoa powder

3-4 Tablespoons maple syrup or agave 
(or more or less to taste, depending on size of avocados)

1 TBS vanilla extract
(depending upon the size of your avocados, you may want to start with 1/2 TBS and add more to taste)

Puree all ingredients in a food processor until smooth. 

Spread into crust and chill until ready to serve.

Note: taste it and add more cocoa and maple syrup if desired.  I used a 10" springform pan so that the crust was very thin, then doubled the filling.  If you would like more naughtiness, you can double the filling with an 8" springform pan, too.  It will give you a more voluptuous tart.

Watch the Video Demonstration


Where to find the ingredients:

I used raw cacao powder, processed wtih no preservatives or additives (no alkaline). From Harvest Health.

The pumpkin seeds I used were sprouted and salted from Go Raw, so I cut back the pinch of salt to accommodate.

The whole grain millet is from Eden Organic.  They process their millet in a gluten-free factory and test their millet to 5ppm (the proposed law requires 20ppm).  Thanks to Saffron's A Gluten-free Market for sourcing this for me.  Please note that even though millet is inherently gluten-free, not all brands source, process or test millet as a gluten-free product.  Look for the gluten-free label and check any brand's web site.  Eden's whole grain millet is what I recommend.

Saffrons has an online store, as well.  So if you can't find it, give them a shout, or let us know that you would like them to carry this online and we'll tell them.


Avocado provides Vitamins C&K, B6, folate, and copper, potassium and dietary fiber.  It also provides anti-inflammatory and digestive support and being researched as a blood sugar regulating food.

Pumpkin Seeds are protein and Omega-3 rich. They are one of the healthiest seeds around providing manganese, tryptophan, magnesium, phosphorus, iron, Vitamin K and zinc.  Pumpkin Seeds are also thought to be anti-inflammatory, good for prostate health and may have cholesterol lowering benefits.

Whole Grain Millet has manganese, tryptophan, magnesium and phosphorus and is thought to be heart-healthy like oats.

Organic Raw Cacao contains flavanols and flavanoids that have been studied for cardiovascular health.  The benefits are all in how the cacao is processed, so organic and the less processing the better.




Quinoa Power Breakfast with Cinnamon, Raisins & Strawberries

One thing about quinoa, is that if you make it for dinner, you can make a little extra and use it for a completely different dish the next day.  If you make this tasty Spicy Quinoa, Cucumber, and Tomato Salad, or if you use water for this Quinoa Hash with Cumin and Sweet Peppers, make one more cup of cooked quinoa and put it aside for breakfast tomorrow.

Or simply make a few cups and warm it up for breakfast for a few days in a row.  As Autumn peeks around its seasonal corner, some hearty high protein Inca Gold, can truly be the breakfast of champions, and a fantastic gluten-free replacement for oatmeal.


Soak 1 cup of quinoa in water for 5 minutes.  Run through a very fine stainer and rinse until the water is clear.  Put into a medium/large saucepan.

Add to 2 1/4 cups of water and bring the entire mixture to boil. Then cover and simmer for about 15 minutes.  White halos will appear around the grains when the quinoa is done. There needs to be a little liquid in the cereal to soak up the flax seed.

Add in 1/2 cup of ground flax seed.

Add 1/4 tsp. nutmeg

1 tsp. cinnamon

Organic black raisins (my favorite)

And continue cooking for 1 more minute until the flavors are mixed and the raisins warm.

Spoon into bowls and top with fresh, cold strawberries.

Top with 1 or 2 TBS of real maple syrup.  (I mean grade B or C.  No high fructose corn syrup should be anywhere on the label.)


I love the cold, fresh fruit over the hot quinoa.  You can use any seasonal fruit that sounds good to you.  Blueberies, raspberries, even peaches.  Any left overs will keep 2-3 days.  Enjoy!  and post your breakfast quinoa favorites!