In this episode I share how I manage to make delicious tasty snacks that are gluten, dairy, nut, soy, and (mostly) corn free. Here are a few recipes I’ve found and tested many a time using some of the tips that I share in this episode. Sugar Cookies: https://perchancetocook.com/wprm_print/soft-olive-oil-sugar-cookies-dairy-freeBrownie Cookies (press each ball of dough into crushed candy canes before baking to create chocolate candy cane cookies): https://sugaredandstirred.com/wp-json/mv-create/v1/creations/59/printBanana Bread (I omit the raisins and walnuts and swap them for chocolate chips): https://natashaskitchen.com/wprm_print/moist-banana-bread-recipe Summary of my tips:- Use a good gluten free flour mix. I love the King Arthur 1:1 Gluten Free Flour.- Swap an allergy friendly oil out for butter for most things. I use olive oil. - Swap water or an allergy friendly milk for dairy milk for most things.- For cookies find a recipe that specifically uses oil rather than butter.- For cinnamon rolls and other bready-type products, find a gluten-free specific recipe. - If your baking powder has corn starch in it, you can swap 1/4 tsp of baking soda and 1/2 tsp of vinegar for every tsp of baking powder. Mix vinegar with wet ingredients and baking soda with dry. - Find allergy friendly chocolate chips. Enjoy Life and Nestle are two brands that have chips I can eat.

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