First of all, I am not a doctor (I have just been to many). Please see your doctor to check which foods are right for you. Check ingredients on all products before using.
Please note: while all of my recipes are gluten-free, I was not diagnosed with a gluten allergy, so occasionally I will use oat flour or soy in my recipes. If you have a gluten allergy or celiac disease, please read the recipes carefully to make sure you can tolerate all of the ingredients. I have done my best to ensure that all of the products I use are safe for those who are gluten intolerant, but I know tolerances to certain ingredients can vary from one person to the next. For example, some people with gluten intolerances eat oats with no reaction whatsoever, while others avoid oats at all costs. I try to vary my recipes enough so that there is something for everyone — some desserts have no soy, while others may contain soy but no nuts…you get the point. Browse to find what works for you, and check with your doctor if you’re unsure.
If you’re looking for oats that are certified gluten-free, I have done some research and found that the following brands take extensive precautions to ensure their products are safe for those with celiac or on a gluten free diet: Gluten Free Oats and Bob’s Red Mill gluten free oats. Check out this page on celiac.com for additional research.
Sweeteners: I mostly use agave nectar or stevia in place of sugar. Agave has a lower glycemic index than sugar and research shows it is more suitable for those with diabetes or candida. Of course, ask your doctor if it is suitable for use in your diet. I am more recently using lots of liquid stevia in my baking.
Egg Replacers: Applesauce, mashed banana or flax seed meal all make wonderful substitutes for eggs in baked goods. Many of my recipes for breads, cakes and cupcakes use one of these three replacements.
