Happy 1st Anniversary to me!

It was actually October 14th, but I completely missed it. Oops.
Hope you all are doing well! It's been an interesting year, that's for sure! I'm not sure what challenges I'll face with the new baby. I'm praying that the baby will not have severe food intolerances, like E3 did, but have many tools to help me out, along with great support!

Here's an AMAZING resource for any gluten/dairy/soy free family. Karina, of gluten-free goddess, made a wonderful, wonderful list of flours, baking subs, flour mixes and much, much more. I encourage you to read it if you are avoiding gluten/dairy/soy. I'm so thankful to have come across this last night. I'm going to be making her flour mix, so I don't have to buy one, and there aren't many (that are in my price range) that don't have rice flour, which E3 still can't tolerate. So excited!! Please let me know which parts you like best! And you can follow her on facebook, too!

Amazing Gluten Free Bread!

I can't believe how amazing this bread is. It tastes like glutinous bread, and isn't expensive to make!
I was thrilled to come across this recipe from glutenfreegoddess. She has a lot of really great recipes, check out her blog!

Here's my version of this yummy bread: you can leave out the oil for an almost sourdoughy type taste!
3 cups sorghum flour
2 cups tapioca starch
1 1/2 cup millet flour
2 Tbsp guar gum
1 1/4 Tbsp fine sea salt









2 Tbsp coconut flour
3 Tbsp Date Sugar (dehydrated, granulated dates)
3 Tbsp Red Star Active Dry Yeast (not nutritional yeast, as my hubby found out)
2 Tbsp Chia seeds


In seperate bowl:
3 3/4 cup warm water (not boiling, as my hubby also found out)
9 tablespoons extra virgin olive oil (just under 1/2 cup)
1 1/2 teaspoon raw apple cider vinegar or lemon juice
4 whole local, free range eggs


Mix the dry ingredients together first, including yeast.
Add dry ingredients to wet ingredients.
Mix together.
Pour into three greased pans lined with parchment paper and place in a warmed oven (turned OFF after warming) for 30 minutes.
Bake at 350 for 40 minutes, until the bread sounds hollow when thumped. Remove from pan and place on cooling rack. Slice off end and eat hot.

It turned out quite well, and the kids and I eat the loaf in a day. The baby LOVES it :)

ETA: This made great toast for when I was sick. I'm so glad I had a safe option.

Perfect for dipping in Creamy Tomato Soup