Foodie Friday…Back to School with GFCF Bread!

I can’t believe it but it’s back to school time in our house!  My oldest starts Kindergarten on Monday, and I swear I’m having heart palpitations!  Well, not really but this is an exciting time with a lot of changes to our routine!  Both our boys are on the autism spectrum and have had them on a gluten-free casein-free (GFCF) diet for the last two years or so and have notices really positive results.  With back to school time comes the dilemma of what to do about lunches.  Most hot lunches don’t offer much in the way of GFCF choices so my kiddo will be packing.  Finding GFCF stuff can be hard but I have come up with some tried-and-true faves that I wanted to share.  Usually I’ll make him a sandwich, include some kind of fruit and veggie, a GF granola bar (Glutino is our favorite brand), something crunchy (veggie straws, GF pretzels, etc…), water and a fruit snack.  My guy has a pretty good appetite so I’m thankful for that.  When it comes to making his sandwich, I’ve had great luck using our bread maker and various mixes that our out there.


Ours is a Sensio brand, and I got it off Craigslist for $20, and it had barely been used. It’s so easy, and I love that I can give him fresh, yummy bread for his sandwich.

Here’s one of the mixes I like:

:gf bread mix

I just follow the directions on the back of the box for bread makers.  You can use the oven and a bread pan as well, but I find this to be easier and I don’t have to heat up my whole kitchen.  The box has everything you need except the wet ingredients, even the yeast!

baking directions

Just mix all the wet ingredients together (I use rice milk, 2 eggs plus 1 egg white, melted dairy-free spread, and apple cider vinegar) and put them in the bread pan in the machine.  Put the dry mix on top and make a little hole in the top to empty the yeast packet, almost so it looks like a little volcano:

bread ingredients

Then just select the 1.5 pound, white loaf, medium setting and that’s it!  The machine does the mixing, lets the bread rise, and the baking, all in about three hours!

finished bread

Yum!  Time to make some sandwiches!  Have a great weekend!  🙂

GFCF diet? Yummy homemade cookies! BAM!


So both of my kids are on a gluten-free casein-diet, which usually  means yummy, homemade cookies are a no-no as well.  Not the case with these bad boys.  A friend shared these with me, and I have made them several times, most recently with the dairy-free chocolate chips as an add-in for half of the brown sugar.  Enjoy!

*They do contain peanut butter though, so a no-go for anyone with a nut allergy

1 c. chunky or peanut butter

3/4 c. packed light brown sugar

1 large egg

3/4 t. baking soda

Heat oven to 350 degrees.  Use electric mixer to beat all ingredients in a large bowl until fully incorporated.  Drop level teaspoonfuls of dough onto the prepared baking sheet 1 and 1/2″ apart.  Bake until puffed and starting to lightly brown around the edges.  Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.