Added New Recipes:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1074

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1075

great additions, thanks!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1077

I was worried to preview since my browser tends to erase what I wrote when I go back and I notice I had a typo or two!

thanks for submitting!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1082

Made these last night for my O mom's bday, she isn't on the diet strict yet, but she is working on cutting gluten first, and avoiding easy avoids.  I'm an A and looooooved these!

Dont see a calorie breakdown on the recipes, but I put the ingredients into a calorie counter site and the whole pan was about 1200, so if you get 16 small squares, only 75 calories each!  

thanks syren!

I wonder if I could make your brownies with flax meal instead of egg whites.  And maybe a little baking powder.

I'm so not a good pastry chef, I'm awesome at cooking meals, because then a 'dash of this, a little of this' works fine. Baking is trickier because of measurements and the science.  Like, I really have no idea what baking powder or soda does for a recipe!  I guess years of baking people get experienced at that.

I'd think flax meal would work instead of the eggs, the eggs are really binders, it only rose a little bit when I baked it.

Baking powder or soda helps it rise.  Baking powder is usually baking soda plus something acid (cream of tartar is what I use) to make the chemical reaction needed to create fluff.  Baking soda plus vinegar, lemon juice, molasses or whatever....works just as well.  Remember if you're going to use baking soda plus something, add it at the very last so you can pour the batter into your pan as it's fluffing up.  Otherwise, when you stir it, it may lose its fluff before you get it into the pan.  It's not so tricky if you can use eggs.  But if you're baking gluten-free without eggs you have to work fast and make your fluff happen more in your baking pan than in your stirring bowl.  I hope that makes sense.

Thanks, that does sound helpful!  I never really understood what those were for, just added them if a recipe asked for it!

Did you ever make volcanoes in elementary school and the "lava" was baking soda and vinegar?  That's what happens, small scale, when you bake.  Poof!  Bread!

Lol! That is a perfect analogy! Never thought of it like that!  

Now . . . don't even get me started on my question with what the heck 'yeast' does for bread. . .

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1083

Kind of a no brainer recipe, but so yummy!

What a cool idea!  I've baked butternut squash before in chunks, but it never occurred to me to make them in french fry shapes and actually pretend they were sweet potatoes.  Yum!

I used to eat baked sweet potato fries daily, they were my number one carb dish. So, I needed a subsitute fix fast, lol!

I really miss sweet potatoes.  We grew them when I was little and I have fond childhood memories of them.  They're not a nightshade like regular potatoes and I can eat them without a negative reaction.....but going from the A nonsecretor diet to the Warrior diet, I had to give them up, sadly.  Thank so much for the idea.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1086

Just made this, I love it. I made it without the optionals, so it really is tangy.  I'm going to sautee green beans in it later.

Why is the recipe I added listed as "anonymous"? It's actually DD1's recipe, the "ooey gooey chocolate chip cookies" http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1304

if you do not write a contributor name, its obvious the system can t tell who wrote it

DD1, done!