In this episode I share how I manage to make delicious tasty snacks that are gluten, dairy, nut, soy, and (mostly) corn free.

Here are a few recipes I’ve found and tested many a time using some of the tips that I share in this episode.

Sugar Cookies: https://perchancetocook.com/wprm_print/soft-olive-oil-sugar-cookies-dairy-free

Brownie Cookies (press each ball of dough into crushed candy canes before baking to create chocolate candy cane cookies): https://sugaredandstirred.com/wp-json/mv-create/v1/creations/59/print

Banana Bread (I omit the raisins and walnuts and swap them for chocolate chips): https://natashaskitchen.com/wprm_print/moist-banana-bread-recipe

Summary of my tips:

- Use a good gluten free flour mix. I love the King Arthur 1:1 Gluten Free Flour.

- Swap an allergy friendly oil out for butter for most things. I use olive oil.

- Swap water or an allergy friendly milk for dairy milk for most things.

- For cookies find a recipe that specifically uses oil rather than butter.

- For cinnamon rolls and other bready-type products, find a gluten-free specific recipe.

- If your baking powder has corn starch in it, you can swap 1/4 tsp of baking soda and 1/2 tsp of vinegar for every tsp of baking powder. Mix vinegar with wet ingredients and baking soda with dry.

- Find allergy friendly chocolate chips. Enjoy Life and Nestle are two brands that have chips I can eat.