Get the latest recipes from Elsepeth27 http://www.grouprecipes.com/people/elsepeth27 A gluten free, egg free, milk free, , chocolatey cookie, with just a hint of spice. Soft and just a little gooey inside. I really wanted chocolate chip cookies, but didn't have any, so altered a chocolate chip cookie recipe to be a chocolate cookie. http://www.grouprecipes.com/26921/gluten-free-chocolate-spice-cookies.html This is from Connie Sarros' cookbook, Wheat-Free, Gluten- Free Dessert Cookbook. A substitute for general purpose flour. Her original recipe calls for 1/4 cup cornstarch in addition to what I have listed, but I have omitted it because I'm allergic to corn. Any bean flour can be used, I used Garbanzo bean flour at her recommendation. She also recommends Mung bean or Fava bean flour. http://www.grouprecipes.com/24443/connie-sorros-gluten-free-flour-mixture.html This is a quick and easily altered frosting recipe. It is soft, but stable, easy to work with, can be spread or piped. After a few hours it does form a very thin layer on top, but stays soft and fluffy underneath, doesn't get crusty. This is the frosting my mother uses in her bake shop for anything that she frosts. This is approximated, since she doesn't really measure. :) http://www.grouprecipes.com/24442/quick-frosting.html This is a recipe that I adapted from the Wheat-Free, Gluten-Free Dessert Cookbook by Connie Sarros. The original recipe is gluten and wheat free, but I adapted it to be milk and egg free also. I will put the original ingredients in parentheses if I changed anything. Enjoy! The original recipe was also low-calorie, having only 0.1 milligram of cholesterol, according to the book. http://www.grouprecipes.com/24438/gluten-free-cake-brownies.html I just learned that buckwheat is not related to wheat, but made from a fruit! Perfect for gluten/wheat free baking! These pancakes use no milk or eggs, in addition to being gluten/wheat and corn free. I used coconut milk, but there's no reason you couldn't use almond or soy milk. Coconut is much thicker than regular milk, so the resulting batter is rather thick also, and so if you like thin pancakes, you may want to add a few tablespoons of water, juice or other milk. http://www.grouprecipes.com/22004/milk-egg-wheat-gluten-corn-free-buckwheat-pancakes.html This is a delightful duo of warm, fragrant bread, and tangy, cool tomatoes. It is perfect eaten right away while the bread is still warm, or is just as good served chilled, or at room temperature, after the flavors have blended. You can also add cubed cheese as a creamy compliment. http://www.grouprecipes.com/16758/tomato-bread-salad.html These cookies are fun, tasty, and easy to alter. The original recipe called for plain white flour, which I have substituted with spelt flour (because of my allergies, and to add a pleasant texture), and cinnamon and nutmeg, which I switched out with ground clove. You can put in whatever spices you want- cinnamon, nutmeg, allspice. Also you could put in whatever kind of chips you want, or try raisins, craisins, or other dried fruit. The possibilities are endless! http://www.grouprecipes.com/16211/butterscotch-zucchini-spice-cookies.html I wanted a snack, and I wanted something sweet and fruity, but not frozen. So I experimented a little, and came up with something quite tasty. I was inspired by cobbler, but am allergic or sensitive to half of the ingredients in cobbler. You could substitute whatever fruit you want! http://www.grouprecipes.com/13148/coconut-fruit-crisp.html