Allergy Info

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 for additional research.

Sweeteners: I mostly use agave nectar coconut nectar/coconut sugar or stevia  in place of sugar. I try to use a variety of sweeteners. You will find that most recipes on this site are sweetened with agave (older recipes), coconut nectar or coconut sugar, stevia or even dates. I have some recipes sweetened with yacon syrup. I have tried to use tags incorporating different sweeteners.

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. Recently, I have also been loving using a combination of apple cider vinegar and baking soda to create an egg-like reaction in baked goods.