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Gluten Free Granola, Allergen Free Granola, Allergy Free Parfait, Gluten Free Parfait

I was looking through some stock images today and searched “healthy” and I saw a picture of granola. I thought “wow! that looks so good!” And I thought about the many allergy free and allergy friendly ways it could be made. So here we go:

There are gluten free granola’s available now-a-days that are wonderful. They taste great and there are so many varieties available. To be honest, my favorite is Chex Gluten Free Honey Nut Granola. With any granola and parfait you need to realize that it could be highly caloric. So while it looks good and has healthy components, the overall quality of what you are consuming and the health/nutrition facts differ brand by brand and selection by selection. But most of the time, we don’t choose granola because it is low calorie. It is actually the opposite. I serving- 2/3 cup -of my favorite Chex Gluten Free Honey Nut Granola, has 260 calories, 4 grams of fiber, 5 grams of protein, 13 grams of sugar, 41 carbohydrates, and 9 grams of fat per serving. I mention this because while we want to eat well, allergy free, and healthy, we need to be mindful of what we are consuming and how much. Always read ingredient lists and nutrition facts; and don’t forget the serving size – all of which is usually located in the same general area of the package.

Now that we know there are many different types of granola available, let’s not forget we can make our own. It could be as simple as putting gluten free oats, slivered almonds, dried cranberries, and honey mixed together. Then spread thin on a baking sheet (with wax paper under it) let it get crisp (probably 400 degrees preheated and baked for 5-10 minutes, checking for doneness every few minutes so it doesn’t burn) and then let it cool off. You can even mix it up and use a smidgen of maple syrup, brown sugar and warm spices (like cinnamon, nutmeg, ginger, allspice, and/or cloves) with pieces of dehydrated apples, gluten free oats, chopped walnuts, and more.

More tips and ideas:

  • There are many gluten free (allergy friendly – check ingredient lists always!!) granola’s out there now
  • We can also make our own granola
  • We can add in some berries or other fresh fruit that we are in the mood for. You may also find it helpful to buy fruit frozen as it can be more cost effective at times, and it stores longer. To defrost – all you have to do is microwave some in a microwave safe bowl – keeping an eye on it so it doesn’t cook. Or you can thaw in a sauce pan on low heat until thawed. Frozen fruit also makes for great smoothies when left frozen – usually also in place of ice (but that is for another post). Don’t forget canned fruit too – so long as it is stored in its own natural juice and not stored in any syrups.
  • Then we can add in some allergy friendly yogurt – soy yogurt, coconut yogurt, rice milk yogurt, or even coconut milk (real coconut milk that comes in a can) and you can select which level of fat content you want as some are light, some are full fat, etc. Be mindful of how many calories, fat, etc. is in your yogurt too. Yogurt can have a lot of sugar in it, so please check labels for that as well.
  • Lastly, you can always use allergy friendly milks with or instead of yogurts. Yogurts do usually provide us with some friendly bacteria [probiotics] which is good for gut health and our overall well being. (Different strains are better for different things.) But if you want a creamier milk, that is thinner than soy milk – choose a nut based milk like almond milk. Unsweetened original almond milk is one of my go-to’s. It tastes good and works well in just about anything. Or you can opt for soy milk which is full bodied, a little creamy, and usually has a high protein count. Soy is considered a whole source of protein. Try to make sure your soy milk is non-GMO (actually make sure all of your milks are non-GMO) and organic if possible. And then you can also try rice milk which is the thinnest in consistency, a little sugary when you get the original, and I think it is the least creamy – but it is good. There are other milks available now too – cashew milk, oat milk, quinoa milk. The choice is yours.

You can layer them all delightfully in a bowl, cup or shown here in a mason jar – and enjoy!

Got ideas? Email them! Jess@JessicaCaracciolo.com

UPDATE 08/29/2017

Since I wrote this post, the granola I mentioned has been discontinued. I am totally bummed as it was my fav. But I have found another granola that is good too: Bob’s Red Mill Gluten Free Honey Nut (Almond) Granola. It tastes great but it is more caloric than the Chex one.

Fajita Mix, Fajita Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Fajita Recipe
©Jessica Caracciolo

Ingredients:

  • 1 cup uncooked quinoa (thoroughly cleaned)
  • 1 cup uncooked instant brown rice
  • 1 cup bell peppers sliced
  • 1 cup yellow onion sliced
  • 1 cup mushrooms sliced
  • (or you can use any vegetables you wish)

Fajita Mix Ingredients:

  • 3 tsp corn starch
  • 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp onion powder
  • 3/4 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp natural smoke flavor (I use a smoke flavor spice blend from Trader Joe’s)

Directions:

  1. Prep all vegetables. Measure out 1 cup uncooked quinoa and 1 cup instant brown rice.
  2. Wash quinoa thoroughly, then put both the quinoa and the rice into a medium size sauce pan. Quinoa requires 2 cups of water per 1 cup of uncooked quinoa and rice calls for 1 3/4 cup water. So after putting dry quinoa and dry rice into sauce pan, pour 3 3/4 cup water and about a tablespoon of extra virgin olive oil. Next put 4 tsp of fajita mix into the water, rice and quinoa. Stir and then turn stove top on high heat until it all comes to a boil. Then turn to low heat, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. After most of the water has been soaked up, turn the stove top off and put a lid over the pan to allow the rest of the water to be soaked up.
  3. Put all your vegetables in a saute pan with 1 tablespoon extra virgin olive oil, on low heat. Stir through. Place a lid over the top to allow the vegetables to steam until they cook to your desired doneness level. If necessary- strain the water out of the pan and put the vegetables back into it.
  4. Then put the remaining spice mixture into the vegetables pan with 1 cup water, stir thoroughly. Put on medium heat constantly stirring through until you feel it is done- about 5-10 minutes.
  5. Serve immediately. Serves 2-4 people. Can be eaten with taco shells, corn tortillas, tortilla chips and the like.

**Added note: this comes out best when you double the recipe and use half for the rice/quinoa and the other half for the vegetables.** And it goes awesome with corn tortillas with spring mix and baby spinach plus some crushed up tortilla chips for an added crunchy texture.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Gluten Free Flatbread Style Pizza Crust

*This recipe is gluten free, dairy free, egg free)*

Gluten Free Pizza Crust
©Jessica Caracciolo

Ingredients:

  • 1 package rapid active dry yeast
  • 1 tsp sugar
  • 1 1/4 cup warm water
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup quinoa flour
  • 3/4 cup cornmeal
  • 2-4 tbsp extra virgin olive oil
  • 1 tsp salt
  • Vegan egg replacer for 2 eggs (or 2 egg whites)
  • Cornstarch

Directions:

  1. Preheat oven 450 degrees. This will make 1 regular size pizza or 2 medium-small size pizzas.
  2. In a bowl combine sugar with warm water, let the sugar dissolve and then add the packet of dry rapid active yeast. Stir and then put the bowl in a warm dry place so the yeast can propagate- about 5
  3. Prepare a pizza pan or other pan accordingly. You will need to spray the pan with non-stick spray.
  4. In a separate bowl, combine: brown rice flour, tapioca flour, quinoa flour and cornmeal. Mix the dry flours together.
  5. After the yeast has propagated, pour all of the yeast/water in the bowl with the flours. Also pour in 2 tbsp extra virgin olive oil, 1 tsp salt and your 2 eggs or vegan egg replacer for 2 eggs. Stir well until all is well combined. The dough will be sticky.
  6. Then sprinkle some cornstarch on your hands and form the dough into a ball or 2 balls. If you are going to season the crust you need to do it now. Then press the crust onto the pans.
  7. Let sit in a warm dry place while you make your toppings and sauce. (about 15 minutes)
  1. Then bake the crust without toppings on it for 5 minutes. Take it out of the oven and pour a small amount of olive oil over the top to moisten the crust a little more.
  2. Put your sauce and toppings on the pizza now. Then bake at 450 for another 15-25 minutes until well browned or until it reaches your desired doneness. Crust will be nice, slightly crisp and have a great texture.

If you need a quick pizza sauce I use: 1 small 8 oz can of Hunts® regular tomato sauce with 3/4 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground oregano, and 1 1/2 tsp dried basil. Mix together and heat on high until a slight boil. Then it is ready to go!
If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Strawberry Quinoa Flax Muffins – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Strawberry Quinoa Flax Muffins
©Jessica Caracciolo
Yields: 14 standard size muffins

Dry Ingredients:

  • 1 cup oats – ground
  • 1/2 cup flaxseed meal
  • 1 cup rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients:

  • 1 cup cooked quinoa (1/2 cup dry)
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice (fresh)
  • 1 tbsp vanilla extract
  • 1/2 cup applesauce unsweetened
  • 3/4 cup rice milk
  • 1/8 cup coconut oil melted
  • 1/8 cup Earth Balance Soy Free Butter melted or Smart Balance Light or other butter substitute

Other ingredients:

  • 1 1/2 cup fresh strawberries
  • 1/2 cup almonds finely chopped

Directions:

  • Preheat oven: 375 degrees
  • Cook 1/2 cup dry quinoa until completely cooked. Set aside.
  • Prepare a muffin pan with muffin cups. -Pre-wash, dry and cut strawberries into small 1/2 inch pieces. Chop almonds finely and put in a small bowl, set aside.
  • You will need two bowls; 1 large and 1 medium size. Combine all dry ingredients in the large bowl. Combine all wet ingredients in the medium size bowl. Stir both separately.
  • When you have everything ready to go, very slowly and gently stir the wet ingredients into the dry ingredients large bowl. After everything is well mixed (NOTE: Do NOT over mix.) then fold in the strawberries gently. (Do not over mix strawberries in either).
  • Scoop mixture into muffin cups accordingly. Sprinkle 1 teaspoon of ground almonds over the muffins, pressing gently.
  • Then bake muffins for about 45 minutes (more or less depending on your oven) or until toothpick inserted into the middle of the muffin comes out clean.
  • Let the muffins cool completely before eating and/or serving.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Almond Honey Flax Granola Bars – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Almond Honey Flax Granola Bars
©Jessica Caracciolo

Ingredients:

  • 1 3/4 cups gluten-free oats
  • 3/4 cups gluten free whole O’s cereal
  • 3/4 cups gluten free crispy rice cereal
  • 1/2 cup chopped almonds
  • 1/3 cup lightly packed light-brown sugar
  • 2-3 tablespoons gf/df butter
  • 3 tablespoons almond butter
  • 2 tablespoons ground flaxseeds
  • 1/3 cup honey- add more if needed
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 425 degrees
  • Line 11 x 14 baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray, leaving a 1-inch overhang on all sides. Set aside.
  • Place oatmeal, whole Os, almonds, flaxseeds and rice cereal in a large bowl; stir to combine. Set aside.
  • In a medium saucepan, mix together brown sugar, butter, almond butter, vanilla and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add dry ingredients; stir until mixture is fully coated and well combined.
  • Evenly pour entire mixture into prepared baking pan. Press mixture down in pan, tight. Bake 5-10 minutes until browned and crispy. Let fully cool and place in refrigerator for 30 minutes after cooling. Cut into 1 inch x 5 inch bars. Makes about 30.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Jess’s Signature Oatmeal Cookies Light Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*

Jess’s Signature Oatmeal Cookies *Light*

©Jessica Caracciolo

Yields: 2 baker’s dozen (26 cookies)

Active Time: 15-20 minutes

Total Time: 50 minutes

Lightened up Ingredients:

  • [Just under] 2/3 cup light brown sugar unpacked
  • 6oz (1 regular size cup) unsweetened applesauce
  • 1/3 cup cranberry juice (add a hint more if you want more moisture)
  • 1/2 cup oil= 1/8 cup Earth Balance soy free butter melted (or Smart Balance Light melted) and 1/3 cup coconut oil melted
  • 1.5 tablespoons vanilla extract
  • 1 ½ cups sweetened shaved coconut
  • 3 ½ cups old fashioned rolled oats
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon

Directions:

  • Preheat oven to 400 degrees.
  • Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, pancake mix, cinnamon and baking soda) Mix dry ingredients together well.
  • Measure out in a separate bowl (or large measuring cup) combining all wet ingredients: applesauce, cranberry juice, oil, and vanilla. Mix wet ingredients together.
  • Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
  • Prepare a cookie sheet, spraying with non-stick spray and measure out each cookie to be about 1 tablespoon in size each.
  • Cook to desired doneness. 6-12 minutes. 10 minutes on average. Make sure they are well cooked/browned to prevent crumbling.
  • Check bottom of cookies with a spatula to check “doneness” level, cookies should be browned on the bottom and on the top. The more browned they are on top the more crisp they will be. If you want them moister, cook them a minute or two less.
  • Let cookies settle for about 30 minutes before plating and/or preserving. Do not place them in a pile on top of each other or they will clump together.

Note: These cookies don’t stay together very well but they taste delightful.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Jess’s Signature Oatmeal Cookies Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*

Jess’s Signature Oatmeal Cookies

©Jessica Caracciolo

Yields: 2 baker’s dozen (26 cookies)

Active Time: 15-20 minutes

Total Time: 50 minutes

Ingredients:

  • 1 cup packed brown sugar
  • 6oz unsweetened applesauce
  • 1/4 cup 100% cranberry juice (or other 100% juice)
  • 1/2 cup oil
  • 1 1/2 tablespoons vanilla extract
  • 1/2 package chocolate chips
  • 1 1/2 cups sweetened shaved coconut
  • 2 1/2cups old Fashioned rolled oats
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon

Directions:

  • Preheat oven to 375 degrees.
  • Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, brown rice flour, cinnamon and baking soda) Mix dry ingredients together well.
  • Measure out all wet ingredients: applesauce mixture, oil, and vanilla. Mix wet ingredients together.
  • Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
  • Prepare a cookie sheet, spraying with non-stick spray. Measure out each cookie to be about 1 tablespoon in size each. Press cookie down on sheet to flatten.
  • Cook to desired doneness. Make sure they are well cooked/browned to prevent crumbling. Bake 10-25 minutes.
  • Check bottom of cookies with a spatula to check “doneness” level. Cookies should be browned on the bottom and on the top. The more browned they are the more crisp they will be. If you want them moister, cook them a minute or two less.
  • Let cookies settle for about 20 minutes before plating and/or preserving. Do not place them in a pile on top of each other right away or they will clump together.

Note: These cookies don’t stay together very well but they taste delightful.

Substitutions:

  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • 1/2 cup white sugar can sub for 1/4 cup white sugar (less sweet) or 1/4 cup honey or a mixture of an extra 1/4 cup brown sugar and 1/4 cup white sugar to make the 1/2 cup.
  • Chocolate chips: From what I have found Enjoy Life Chocolate Chips are free of the 8 most common allergens, including soy. Always check labels to make sure a product is free of allergens.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Blueberry Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

*Shown here with melted dairy free ice cream.*

Blueberry Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Blueberry Pie filling
Ingredients:

  • 2 pints fresh blueberries

  • 1 tablespoon gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1 tablespoon Smart Balance® Light or other cold solid dairy free butter
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar

Directions:

  • Pour one pint of the blueberries into the baked pie shell.
  • Combine gf flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
  • Place bottom crust in pie pan, and then brush the melted butter mixture on the bottom. Poke holes in bottom crust for air. Pour cooked berries over fresh berries in the pie pan. Place the top crust over berries. Pinch sides together and poke holes in the top for air. Brush rest of melted butter on top of the pie. Bake at 350 until top of the pie is browned, about an hour. Chill pie and serve accordingly. Serve with  coconut ice cream.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

5-Star Apple Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

5-Star Apple Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Apple Pie filling
Ingredients:

  • 1/2 cup Earth Balance® Soy Free Butter or Smart Balance Light or other cold solid butter.
  • 3 tablespoons gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith or Macintosh apples – peeled, cored and cut into small cubes
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions:

  • (Prep apples, drizzle a little fresh lemon juice over them to prevent browning while waiting.)
  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in gf flour to form a paste. Add water, white sugar, brown sugar, and spices from above and bring to a boil. Reduce temperature and let simmer.
  • Divide crust into 2 crusts. Place the bottom crust in your pan. Brush melted butter and spice mixture onto the bottom crust and using a fork- poke little holes in the bottom crust for air. Fill with apples, mounded slightly.
  • Gently pour the sugar and butter liquid over the apples. Place the top crust over your apple and sugary mixture.
  • Pinch sides together and poke holes in the top crust as well. Then brush the top crust with the rest of the melted butter and spice mixture.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 60-75 minutes, until apples are soft and top of the pie crust is browned and almost crispy.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Gluten Free Stuffing – Gluten Free Dressing

*This recipe is gluten free, dairy free, egg free, nut free)*

*You can easily cut this recipe in half and it will still yield several servings.*

*This is what I make for my Thanksgiving stuffing.*

Gluten Free Stuffing/Dressing
©Jessica Caracciolo 2013

Ingredients:

  • 1 loaf gluten free brown rice bread thawed and toasted
  • 5 gluten free English muffins separated, thawed and toasted (or 4 bagels, sliced, cubed and toasted)
  • 3 bags brown rice (quick cooked, already cooked)
  • 2 cups cooked quinoa (1 cup uncooked)
  • 2 cups vegetable stock
  • 4 c celery, diced
  • 4 c onion, diced
  • 4 c mushrooms diced
  • 20 sprigs thyme, chopped
  • 1/2 c chopped flat leaf parsley
  • 6 c vegetable stock
  • 2 oz extra virgin olive oil
  • 12 oz melted dairy free butter (we use Smart Balance® Light)
  • 2 tsp salt
  • 2 tsp black pepper, freshly ground

Preparation:

  1. Pre-heat oven 375 degrees, dice all vegetables, etc.
  2. Pull apart thawed toasted bread and English muffins (pieces don’t have to be even- about 1 inch by 1 inch) Pre-make rice and quinoa. Quinoa should be thoroughly washed and then cooked in 2 cups vegetable stock for 1 cup dry quinoa.
  3. After grains are cooked, and bread/English muffins are toasted and pulled apart, put them all into a large bowl together.
  4. In a separate small bowl combine mushrooms, parsley, thyme, and diced vegetables.
  5. In a skillet, pour 2-6 oz extra virgin olive oil (or you can use more butter substitute instead), 4 cups yellow onions- until par-cooked, then add 4 cups celery, cook until both are well cooked through. Season to taste.
  6. Melt 8 oz of dairy free butter. Combine all ingredients together in the large bowl. (Grains, breads, vegetables, mushrooms, spices, onions/celery, melted butter, etc.) Then start slowly adding in vegetable stock, giving time for the bread and grains to take in the vegetable stock until it soaks up all of the vegetable stock. Mix thoroughly.
  7. Spray a pan with non-stick spray. Pour mixture into large roasting pan. Cover with aluminum foil and bake for 45 minutes. Then uncover and broil until the top is completely browned and crisped. Take it out, let it cool slightly, store or serve.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.