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John 3:16 Day & a Cool Find

2014 March 16
by Nicole Wang

For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.

(John 3:16 NIV)

Boy it has been a cold winter.  We are all so worn out from the shoveling and frigid temperatures. Through it all, we are so grateful to have God’s love. He is our constant source of joy amidst the trials of this world. Just wanted to share that with you today.


GF Xanthan Gum packets

Hodgson Mills Xanthan Gum packets

I would also like to share my latest find… Hodgson Mills now has Xanthan Gum in small packets.  These are great for passing along to friends or family who like to make foods that we all can eat, but don’t want the expense of a $12 bag of Xanthan Gum when they only intend to use it every once in a while.  When I saw these little packets, they reminded me of the individual yeast packets that are so easy to use. What a great idea!  Our local Woodman’s grocery sells them for $0.49 each or a box of 20 packets for $6.49.  Each packet is equal to one Tablespoon of xanthan gum.

Thanks Hodgson Mills!


Happy Pi Day!

2014 March 14
by Nicole Wang

3.14 Pi Day

Happy 3.14159265 Day!  Our oldest child was at it again… celebrating numbers and all things circular today.  Pi is the symbol  used in mathematics to represent a constant (the ratio of a circumference of a circle to its diameter). What makes it so fascinating for those who love numbers is that Pi will continue infinitely without repetition or pattern.

To add to the fun of the day, we sent this awesome giant cookie to school.  We challenge you to enjoy all the fun computations this day brings and to create the circular sweet below to go with it!

GF, DF, NF Giant Chocolate Chip Cookie

GF, DF, NF Giant Cookie

GF, DF, NF Giant Cookie Celebrates Pi Day


  • 2 cups sorghum flour
  • 1/2 cup tapioca starch
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 scant tsp salt
  • 1 1/2 tsp xanthan gum
  • 1 cup Spectrum Palm oil shortening or other dairy free shortening
  • 1 cup brown sugar or coconut sugar
  • 1/2 cup sugar
  • 1/4 cup molasses (you can substitute agave syrup)
  • 2 eggs
  • 2 tsp GF vanilla extract
  • 1/2 – 1 cup Enjoy Life chocolate chips (GF, DF, NF) (or even raisins!)


  1. Pre-heat oven to 350 degrees.
  2. Prepare two 8 inch pie plates (we use disposable aluminum pie plates for this giant cookie) by coating the inside of the pans with a thin layer of shortening and then lining with a round of parchment paper. Set aside.
  3. In a medium size bowl, combine sorghum flour, tapioca starch, arrowroot starch, baking powder, salt and xanthan gum. Set aside.
  4. Using a stand mixer, add shortening and both sugars. Mix on medium speed until light and fluffy.
  5. Add molasses and vanilla extract to the mixer bowl and mix until just combined.
  6. Add eggs one at a time, then mix on medium speed for one minute.
  7. Lower mixer speed and gradually mix in dry ingredients.  Once combined, turn off the mixer and add the chocolate chips, stirring them into the batter with a spatula by hand.  The batter will be thick and sticky.  (Note: for Pi Day, we chose not to mix in the chocolate chips. Instead, we carefully placed the chocolate chips on top of the smoothed batter in the shape of the greek letter for Pi. Raisins also work well in this recipe)
  8. Divide the batter between the two prepared pie plates, smoothing out the top of each cookie with an offset spatula.
  9. Bake in the center of the pre-heated oven for 25-30 minutes or until the edges begin to brown.  Remove from oven to a wire rack and cool completely before slicing.

Visit the website if you are interested in learning more about Pi Day. 

The Best Pumpkin Pie!

2013 November 22
GF, DF Pumpkin Pie

Gluten Free, Dairy Free Pumpkin Pie with Teff flour crust

Missing really great pumpkin pie? I did for years searching for just the right dairy free alternatives… trust me, I have tried many recipes for gluten free, dairy free pumpkin pie. Some with tofu, others with soy or rice milk or no milk at all.  The transition to a gluten free crust was probably the easiest part.  But getting the filling just right was not so easy!  I finally landed on a THE best gluten free, dairy free pumpkin pie this year and I have to share it with you all!  This one I am really eager to share with anyone who happens to be at our table this Thanksgiving.  What made the difference? I am sure it’s the coconut milk! 

The BEST Gluten Free, Dairy Free Pumpkin Pie

The BEST slice of gluten free, dairy free pumpkin pie... all it needs is a little coconut whipped cream!

The BEST slice of gluten free, dairy free pumpkin pie… all it needs is a little coconut whipped cream!

Pie Crust Ingredients:

  • 1 cup Teff flour
  • 1/4 cup Tapioca Starch flour
  • 1/2 tsp xanthan gum
  • ¼ tsp salt
  • 4 Tbls cold palm shortening, cut into small pieces
  • 2 Tbls cold coconut oil
  • 5-7 Tbls ice cold water mixed with 1 tsp apple cider vinegar

Pumpkin Filling Ingredients:

  • 2 large eggs
  • 1 can pure pumpkin puree (usually 14-15 oz can)
  • 1/2 – 3/4 cup coconut sugar (depending on how sweet you like your pie!)
  • 1 Tbls teff flour
  • 1 Tbls arrowroot starch
  • 1/2 to 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/2 tsp sea salt
  • zest of half a small lemon or lime
  • 2 tsp pure vanilla extract (make sure it is gluten free)
  • 1 can coconut milk (usually 13-14 oz can – use full fat)
  • Optional garnish:  coconut whipped cream


  1. To make the crust, in a bowl combine 1 cup Teff flour and 1/4 cup Tapioca Starch, xanthan gum, and salt.
  2. Cut in your cold shortening and coconut oil to form crumbs the size of small peas.
  3. Add water by 1 Tbls increments and mix with a fork until dough begins to form.
  4. Place in center of saran wrap and wrap up, pressing to create a disk, refrigerate for 1 hour or overnight.
  5. When chilled enough, roll out on parchment paper sprinkled with extra Teff flour to a round that is about 1/8-1/4″ in thickness.  Flip rolled crust into a 9-inch pie place and gently peel off parchment paper. Gently press on the crust to shape it to the pie plate and crimp the edges. Don’t worry of the crust cracks or seems to fall apart a bit. That is normal. Just reshape and smooth cracks back together with your finger tips to get a nice uniform crust.  It might take a little work, but it will be worth it!
  6. Set prepared crust aside while you make the filling.
  7. Preheat your oven to 425 degrees.
  8. To make the filling, in a large bowl, whisk the eggs until slightly frothy. Add the pumpkin, coconut sugar, teff flour, arrowroot starch, spices, salt, lime zest and vanilla. Whisk again to combine.
  9. Gradually whisk in the coconut milk until well blended.
  10. Pour mixture into prepared pie crust and bake in the center of the preheated oven for 15 minutes.  Then, turn the oven temperature down to 350 degrees and continue baking for 45 minutes or until the center of your pie is set.
  11. Remove from the oven and cool to room temperature on a wire rack. As the pie cools the filling will set further.  Make sure to cool completely (several hours) before serving to ensure the filling is properly set.


GF Muffins to Enjoy this Spring…

2013 April 21
GF Teff Breakfast Muffin

GF Ivory Teff & Fig Breakfast Muffins

Now that spring is finally here (and we have had plenty of rain and flash flooding to prove it!), I always start to crave muffins.  They are so light and full of flavor.  You can pair them with just about anything depending on what you add to them.  A lemon muffin is great as a side to a salad, banana muffins or blueberry are excellent for snacks or dessert.  Here is a hearty, not too sweet breakfast muffin that will provide plenty of energy for your mornings… and very welcome along side your favorite morning beverage!

GF Ivory Teff & Fig Breakfast Muffinsgfgtefffigmuffin


  • ¾ cup ivory teff flour
  • ½ cup sorghum flour
  • ¾ cup tapioca starch flour
  • ½ cup arrowroot starch
  • ¼ cup amaranth flour
  • ¼ cup millet flour
  • ½ cup coconut sugar
  • 1 Tbls baking powder
  • 1 Tbls flax seeds, ground
  • ½ tsp xanthan gum
  • ¼ tsp cinnamon
  • 1/8 tsp sea salt
  • 1/3 cup coconut oil, slightly melted
  • 2 eggs, room temperature
  • 1 ¼ cup warm coconut milk

Fig Filling:

Fig Filling!

Fig Filling!

  • 10 figs, soaked in warm water and stems removed
  • ¼ cup cooked teff (brown or ivory seed)
  • 2 Tbls slightly melted coconut oil
  • ½ lime, juice only
  • ¼ cup quinoa flakes

Crumb Topping:

  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • ¼ – ½ cup coconut sugar
  • ¼ cup quinoa flakes
  • ¼ tsp cinnamon
  • 4 Tbls cold coconut oil


  1. Fig Filling: Blend all ingredients in a food processor and set aside.
  2. Crumb Topping: Blend all ingredients in a food processor and set aside.
  3. Muffins:  Preheat oven to 350 degrees and line muffin tin with parchment liners.
  4. In a medium bowl, mix together the dry ingredients, except for the coconut sugar. In a stand mixer, cream the coconut oil and coconut sugar together. Add the eggs and mix until fluffy.
  5. Add the coconut milk and dry ingredients slowly, mixing well.  Stop mixer to scrape down sides and then mix again on medium speed for 1 minute.  Let stand 5 minutes.
  6. Fill muffin tin ½ full with batter, add 1 tsp of fig filling to the center of each muffin cup and top with additional batter.  Each muffin cup should be about ¾ full.  Sprinkle crumb topping on top of each muffin.
  7. Bake at 350 degrees for 25-30 minutes.  Remove from oven, cool for 5 minutes and then remove muffins from tin to a wire rack.  Cool completely before serving!


WildFlours GFGroup Sunday, April 21st… Muffins!

2013 April 17
by Nicole Wang
GF lemon muffin

Lemon Muffins free from gluten, dairy, nuts and eggs for Spring!

Our meeting this month is just a few days away!  How time fly’s when winter breaks and we get more time outside… Let’s get together and share favorite recipes for gluten free muffins at the Hickory Knolls Discovery Center in St. Charles!  I will have our favorite gluten/allergy free favorite to try… you are welcome to bring a batch of your favorite muffins* to share as well!

To find out more, check out our meeting information at GFGroup!

I hope to see you:

Sunday, April 21st

3pm – 4:30 pm

Hickory Knolls Discovery Center in St. Charles!

WildFlours GFGroup at Hickory Knolls Discovery Center in St. Charles

*Please make sure that all recipes are gluten and nut free.  Recipes free from other common allergens are always welcome as well!  Thank you!

GF Blueberry Tart for Easter!

2013 March 31
Gluten Free Blueberry Tart for Easter

Gluten Free Blueberry Tart with Teff pastry crust for Easter 2013!

Happy Easter!  I hope that your day was as fun as ours.  We enjoyed the day with family and all the kids loved being together… especially for the egg hunt and playing with goodies in their baskets.  I baked a blueberry tart this year that was a perfect end to our time together.  It is free of gluten, dairy, eggs, nuts, and refined sugar… and my favorite thing about this tart is that the crust is made with ivory teff flour!  Here’s the recipe:

GF Blueberry Tart with Ivory Teff Pastry Crust

A slice of blueberry tart sprinkled with a dusting of organic powdered sugar (corn free!)

A slice of blueberry tart sprinkled with a dusting of organic powdered sugar (corn free!)


  • 1/2 cup Ivory Teff flour
  • 1/2 cup sorghum flour
  • 1/4 cup Tapioca Starch flour
  • 1/2 tsp xanthan gum
  • ¼ tsp salt
  • 4 Tbls cold palm shortening, cut into small pieces
  • 2 Tbls cold coconut oil
  • 5-7 Tbls ice cold water mixed with 1 tsp apple cider vinegar
  • 3 cups fresh or frozen blueberries (look for the wild blueberries that are small as they have the most flavor)
  • 1/4 cup coconut sugar
  • 2 Tbls Arrowroot
  • squeeze of lime juice (probably half a lime)
  • small pinch of sea salt
  • 1/4 tsp lime zest (optional)
  • coconut milk (optional)


  1. Line a 8 or 9 inch tart pan (the kind with a removable bottom) with parchment paper.  Set aside.
  2. Mix the ivory teff flour, sorghum flour, tapioca starch, xanthan gum and salt in a medium size bowl. 
  3. Cut the palm shortening and coconut oil into the dry ingredients until a pea sized crumb  develops.  You can use a fork or your hands for this step.
  4. Add the ice cold water and stir to combine into a dough.
  5. Press the dough into a prepared tart pan with your hands, making sure the sides and bottom are even.  Prick lightly with a fork, cover with saran wrap and refrigerate until the dough is cold.
  6. Meanwhile, in a small sauce pan, combine the blueberries, coconut sugar, arrowroot, lime juice, zest and pinch of salt.  Gently heat over low flame until a juice begins to form.  You may add a tablespoon of coconut milk to help if you wish but not necessary.
  7. Preheat your oven to 325 and bake the cold tart shell for 10 minutes to set.  Remove from the oven and pour the blueberry mixture into the tart shell.  Return the tart to the oven and bake at 325 for 30 minutes or until bubbly.
  8. Remove the tart from the oven and cool on a wire rack.  Do not slice until the tart is completely cool or the blueberry filling will not set!

GFGroup at Hickory Knolls: GF Irish Soda Bread and Baking for Spring!

2013 March 1

GF Irish Soda BreadMarch has arrived! This time of year is full of anticipation with spring around the corner and the promise of warmer days here in the midwest. I am just as excited about our upcoming class at the Hickory Knolls Discovery Center on March 17th!

Holidays should be celebrated with traditional foods even if you are following a gluten free or special allergy free diet. Come learn how to bake delicious gluten and allergy free treats! Our afternoon will cover how to make easy Gluten Free Irish Soda Bread, perfect for your St. Patricks Day table. Then, we will make delectable cupcakes that you can decorate yourself! We will have decorations for St. Patricks Day or Easter and cupcakes to take home.  All ingredients used are gluten free, dairy free and peanut/tree nut free, and most are egg free as well. Please register for this class (WildFlours Gluten Free Group: Baking for Spring) at the St. Charles Park District website.

You can also find out more information about this class on our GFGroup page. Hope to see you there!

WildFlours GFGroup at Hickory Knolls Discovery Center in St. Charles

Love is… GF goodies!

2013 February 14

Gluten free Valentine Candies

Happy Valentines Day!  I hope you have a great day celebrating those you love.  I made these fun gluten free, nut & dairy free truffles and orange cream candies for my loved ones…  just sweet enough to remind them how great they are to me!!  xoxo to my crew.

Orange Cream Candy MeltawaysGluten Free Orange Cream Meltaways


  • 1/4 cup coconut oil, slightly melted
  • 1/4 cup coconut cream (also called coconut manna)
  • 1/4 tsp pure vanilla extract (sugar free)
  • zest of 1/2 small orange
  • 2 tsp agave syrup
  • 1 Tbls coconut sugar (or more depending on desired sweetness)
  • mini muffin cups (about 12)


  • Mix all ingredients together in a small bowl.
  • The mixture will be creamy but not thick.
  • Pour 1 Tablespoon of the mixture into a mini muffin cup.  Repeat until all the cream mixture is used up.
  • Refrigerate or freeze until ready to enjoy.  Serve cold as these will melt at room temperature!

Superbowl Sunday BBQ Wings… Gluten Free Asian Style!

2013 February 4
by Nicole Wang
GF Asian BBQ Wings

Best Superbowl Appetizer: GF Asian BBQ Wings!

I hope you had a great time with friends and family this past weekend for the Superbowl.  It is always a time of fun competition with friends and fun foods for our family.  This year, the winning appetizer was this great BBQ chicken wing recipe that I had from years past.  I adapted it to be gluten free… What a crowd pleaser it was!  We served the wings with extra Asian dipping sauce, celery sticks and bacon dip.  Here’s the recipe for you to enjoy as well!

GF Asian Style BBQ Chicken Wings


  • 1 pkg chicken wings (about 20 pieces), cut each wing at the joint for small pieces (save the tips for soup stock)
  • 1/4 – 1/2 cup oil and vinegar dressing (1/4 cup olive oil, 1/8 cup vinegar, salt and pepper)
  • 1 cup brown rice flour or equivalent gluten free flour blend without xanthan gum
  • 1/2 tsp salt, pepper to taste
  • 1/2 cup rice wine vinegar
  • 1/2 cup coconut sugar or brown sugar
  • 1 or 2 cloves garlic, minced
  • 2 Tbls gluten free soy sauce or (our favorite is San-J GF Tamari)
  • 1 Tbls sesame oil
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tsp grated ginger
  • 1 Tbls corn starch or arrowroot starch mixed with 1 Tbls water
  • 1 Tbls honey
  • red pepper flakes (optional and to taste)
  • Celery sticks


  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Set aside.
  2. Marinate the cut wing pieces in the oil and vinegar dressing for about an hour or overnight in the refrigerator.
  3. Mix the gluten free flour with the salt and pepper.  Then, toss the marinated chicken wing parts in the flour to coat.  Place evenly on the prepared baking sheet.  Bake the wing pieces in the preheated oven for about 20 minutes.  Rotate the pan and bake an additional 20 minutes or until crispy.
  4. Once the wings come out of the oven, place the baking sheet on a rack to cool.
  5. Prepare the sauce:  In a small sauce pot set over medium-low heat, combine the rice wine vinegar, sugar, garlic, GF soy sauce, sesame oil, orange zest and juice and grated ginger.  Bring the mixture to a low simmer stirring frequently.  Once the mixture boils, turn down the heat and add the corn starch/water mixture.  Bring the sauce back to a simmer.  Cook until the desired thickness and remove from the heat.  Stir in the honey and pepper flakes if using. Reserve about a 1/4 cup of the sauce for dipping.
  6. Place the cooked wing pieces into a large bowl, add your hot sauce and toss to coat.  Serve immediately with reserved sauce and celery pieces!

Gluten and Allergy Free Game Day Fare

2013 January 22


This last weekend we shared some game day favorite appetizers that are fun for any playoff party at our WildFlours GF Group event.  We discussed how cross contamination can make it hard for those on a gluten and allergy free diet to enjoy foods that should otherwise be free from problematic proteins.  Potato skins are usually off limits for those on a gluten free diet due to restaurant chefs frying the already baked skins in the same oil they use to fry other gluten containing foods.  This method gives the potato skins a nice crispy texture; however, they are then contaminated with gluten proteins due to the oil being used to fry other foods such as batter dipped chicken and veggies.

Some other ideas we shared for appetizers that can be potential allergy risks are:

  • pizza bites: made with gluten free pizza crusts by pressing the dough into a greased muffin tin and add your favorite dairy free cheese
  • chili: believe it or not, often chili is thickened with gluten containing grains or may even contain peanut butter, so always ask for ingredients before assuming chili is safe
  • chips and dip: make your own version of salsa or popular ranch dressing dips (such as Living Withouts BLT Dip); then, serve with regular potato chips, corn tortilla chips, and gluten free crackers to give a variety but keep cross contamination from gluten containing chips off the table

With Superbowl XLVII fast approaching, here is my recipe for potato skins that you can feel great about sharing with the rest of your crowd on game day!Super_Bowl_XLVII

Gluten and Dairy Free Potato Skins


  • 5-7 Baking potatoes, washed and dried
  • 4 Tbsp of olive oil, divided
  • Salt and pepper
  • Dash of paprika
  • 1 clove garlic, crushed (or more if you prefer)
  • 1 tbsp grated parmesan cheese (use rice parmesan cheese for dairy free)


  • Cheese of your choice (I use Galaxy’s Cheddar Rice Shredds)
  • GF Bacon, cooked until crispy and then chopped fine
  • Green onions
  • Tomatoes, diced
  • Jalapeno Peppers, sliced thin (optional – seeds removed for less heat)
  • Salsa (optional)
  • Sour Cream (optional) (use Tofutti Sour Cream for dairy free)


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss cleaned potatoes in 1 Tbls olive oil to coat and place on prepared baking sheet. Season with salt and pepper.  Bake in preheated oven for 30-40 minutes, until tender.
  3. Remove potatoes from the oven and cool until easy to touch.
  4. When cool enough to handle, slice the potatoes in half and scoop out the centers leaving enough potato to create a “bowl” for your toppings.  Place prepared potatoes, cut side up, back onto the baking sheet.
  5. Preheat the oven to 425 degrees.  Mix the remaining oil and seasonings together.  Brush onto the potatoes.
  6. Bake the potato skins for 10 minutes.  Remove from the oven and add your toppings beginning with the cheese.
  7. Return the potato skins back to the oven and bake for another 5 minutes, just until the cheese melts and begins to bubble or brown.
  8. Remove from the oven and serve with sour cream and/or salsa on the side.