Results tagged “gluten-free” from The Sneaky Chef

Gluten-Free No-Nut Asian Sauce


My Sneaky Chef No-Nut Butter (made from golden peas) works as a great substitute for peanut butter in Asian sauces like in my these Cold Sesame Noodles. But instead of using soy sauce in my recipe, I often use tamari if I'm cooking gluten-free. This sauce is great for a variety of asian recipes, from noodles to stir-frys. 


Gluten-Free No-Nut Asian Sauce

1 tablespoon toasted sesame oil

 3 tablespoons tamari sauce

1⁄3 cup Sneaky Chef No-Nut Butter

1⁄4 cup apple cider vinegar

 1⁄4 to 1⁄2 teaspoon dried red pepper flakes, to taste

In a medium-size bowl, whisk together the sesame oil, tamari sauce, No-Nut Butter, and vinegar. Add red pepper flakes to taste.

It's officially Allergy Awareness Week, so I'm putting the spotlight on allergy-free recipes. I've found that many granola bar recipes contain dairy products, like milk or butter. That's why I created this recipe that's kind of like a cross between a granola bar and a Rice Crispy Treat that's dairy-free, as well as egg and gluten-free too. 

granola small.jpg

Dairy-Free, Egg-Free, Gluten-Free Granola Bars

(Makes 24 bars)
2 cups cornflakes, crushed to about 1 cup
1/2 cup Ground Almonds 

2 cups crispy brown rice cereal (or Rice Krispies)

1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup canola or vegetable oil
1/2 cup honey
1 teaspoon pure vanilla extract
Optional extra boost: 1/4 cup raisins or dried blueberries

Sneaky tip: Measure the oil first, then the honey. This way the honey won’t stick and will slide right out of the measuring cup.

Preheat oven to 350 degrees. Line a 9-inch square or 7-by-11 inch baking pan completely with parchment paper or foil and butter the foil (or spray with oil).

In a medium bowl, combine crushed cornflakes, almonds, rice cereal, cinnamon, and salt. Mix in the canola or vegetable oil, honey, vanilla extract, and chocolate chips (and/or dried fruit, optional). Mix well, then pour into the prepared baking pan. Press down with palm of hand, evenly distributing the mixture into the corners of the dish and bake for 15 to 18 minutes. Check occasionally to prevent burning.
Remove from the oven and using the foil to help you, lift the entire bar out of pan. Place on a flat surface and while still warm, cut into small bars.

Store in an airtight container for up to a week, or freeze in plastic bags.

My Guten-Free "Diet" Disaster


How I gained weight on this trendy diet

Check out my article just up on The Huffington Post - My gluten-free diet disaster - see why I gained weight eating gluten-free foods (some are almost double the calories with no fiber of regular foods!)

pasta comp gf2smaller.jpg

Gluten-free Pasta can have 50 percent more calories and less fiber

bun comp gf2smaller.jpgThis gluten-free bun has more than twice the calories plus 6 more grams of fat and 3 fewer grams of fiber. 

More comparisons here.



Gluten-Free Pizza Crust Recipe


Hi Missy,

I bought your book after reading few recipes and I am trying to find your pizza dough recipe... Thanks!

Dear Lori,

Here's my recipe for Gluten Free Pizza Crust from my book, Sneaky Chef to the Rescue. 

Enjoy in good health!



As I’ve said before, the true taste test for a good GF product is whether non-GF kids like it too. That also solves another problem for mom, since she can finally make one recipe for the entire family and not single out her allergic child with a separate recipe. My Sammy, who fortunately is not allergic to gluten, proclaimed “oh, yeah, that’s delicious” when I asked her to give this a try – and that was even before I added the sauce and cheese!

Makes one medium pizza crust

1 tablespoon olive oil
½ cup Chickpea Puree (see Make-Ahead Recipe below)
1 large egg
¼ teaspoon salt
½ teaspoon each oregano, onion and garlic powder
½ cup grated Parmesan cheese (*substitute rice or soy cheese if dairy allergy)
½ cup GF flour (such as garbanzo flour or rice flour)

Preheat oven to 375 degrees and brush the olive oil in the center of a baking sheet.

In a mixing bowl, combine Chickpea Puree with the egg, salt, oregano, onion and garlic powder, and Parmesan cheese. Add the GF flour and mix until well blended. Lightly oil your hands then remove the mixture from the bowl and shape into a large ball.

Place the dough on the oiled cookie sheet and, using the palm of your hand, press the dough with the palm of your hand into an imperfect, rustic flat circle or oval shape. Don’t cover the entire baking sheet. Spray the top side of the dough generously with oil.

Bake for 15 minutes, then remove from oven and save (wrapped in foil) in the refrigerator for use within 3 days or proceed to make pizza immediately.

Make-Ahead Recipe #8: Chickpea Puree

1 (15-ounce) can chickpeas* (garbanzo beans)
2 to 3 tablespoons water
  *If you prefer to use whole beans, soak overnight and cook as directed

Rinse and drain the chickpeas and place them in the bowl of your food processor. Add 1 tablespoon of the water, then pulse on high until you have a smooth puree. If necessary, use a little more water, a tiny bit at a time, until the mixture smoothes out and no pieces or full chickpeas are visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Gluten-Free Brownie Recipe


Hi, Missy, love your recipes! I\'m making snacks for my daughter\'s Brownie troop in a couple of weeks, there\'s a trooper who has celiac, so her mother has asked me to make it gluten-free and no wheat germ.  What to do? I purchased a gluten-free chocolate brownie mix, do I follow the rest of your recipe as is or what? Thank you!!!

Dear Cecily,

I certainly appreciate what you're trying to do! I actually have a recipe for Gluten Free Brownies in my third book, The Sneaky Chef to the Rescue. It's part of an entire section on recipes for kids with food allergies. I've pasted the recipe below. I suggest going with this one instead of trying to adapt your ready-mix.

Be sure to check out my Veggie Patch contest here. There are great prizes! You just may want to post an entry!

Have fun at your event!

Enjoy in good health,



You don’t have to have a gluten allergy to love these healthy brownies. They are rich and luscious without most of the worry. They’re safe both from high sugar content and from wheat sensitivities that affect so many people. Allergic kids no longer have to feel deprived when home-baked goodies are served.

Makes about 16 brownies

3/4 cup semisweet chocolate chips 
6 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup Purple Puree 
2 teaspoons pure vanilla extract
1 tablespoon corn starch
1 tablespoon unsweetened cocoa powder
One-quarter teaspoon cinnamon
1 teaspoon instant coffee powder
½ cup GF Flour Blend 
1/4 teaspoon salt
Butter or non-stick cooking spray

Optional extra boost: 1 cup chopped walnuts


Preheat the oven to 350 degrees.

Butter or spray, then lightly flour the bottom of a 9-inch square baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, whisk together the eggs, sugar, vanilla, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.

In a mixing bowl, whisk together corn starch, cocoa powder, cinnamon, coffee, GF Flour Blend, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

Bake for 32 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Keeps for a week in the refrigerator, covered tightly.

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