My husband, 11 month old, and I were invited to a Halloween party and asked to bring a dish to pass. My husband was disgnosed with Celiac disease about a week and a half ago. My baby is currently diagnosed with an allergy to milk Protein (we are hoping he will outgrow it), and the child at the party we are going to also has a milk allergy. Does anyone have any great recipes they can share that are gluten and dairy free? I've found some online, but am unsure if they will taste good. Gluten free is a totally new concept to us, and I was just sleeved a week ago, so I'm pretty much worthless in the taste testing category. Thanks!

I am loving hummus in so many new flavors now. The ones I get say gluten free on them although that isn't why I buy them. It's a great alternative to chips and dip. I have it with celery or carrot sticks or pretzels. The brands I like are Tribe, Sabra or Cedar's. I've had roasted red pepper, pine nut, lemon, 40 spices, hot pepper, and many more.

Edited October 21, 201411 yr by JustWatchMe

Great idea, thank you!

Someone posted this on Fb group:

Homemade Ding Dongs. Original recipe is from The Diva Dish and I adapted it to be safe for our allergens. These are seriously amazing. My 12 yr old took a bite and said, it tastes like one you get in a bakery! :0) The recipe is long and can look like it takes forever at first but honestly it doesn't. It really didn't take long at all and it is super simple. Very messy though..and don't make these while on a diet because ummm..those scraps of cake left from cutting out and leftover whipped cream look sooooo mighty yummy

Homemade Ding Dongs
Adapted from The Diva Dish Blog
Cake:
2 cups cake flour to make gluten free sub 2 cups all purpose gluten free flour (I use one consisting of brown & sweet rice flour + tapioca and arrowroot) + 1 tsp xanthan gum or guar gum
1/3 cup cocoa powder
1 1/2 tsp baking soda
2 tsp baking powder (or 1 tsp baking soda + 1 tsp cream of tartar for corn free
4 Tbsp arrowroot or potato starch (can use cornstarch if it is safe)
1/4 cup melted coconut oil
1 container coconut milk yogurt (I used Raspberry, it doesn't have to be but it sounded kinda decadent
1 1/2 cups coconut milk
3/4 cup maple syrup
3 tsp vanilla
1/2 cup honey (you can use 1/2 cup sugar if you want instead)
Filling:
1 can of coconut milk, must be full fat. Place it in the fridge overnight or in the freezer for an hour
1/2 cup powdered sugar (blend sugar with arrowroot flour 1 cup of sugar & 2tbsp arrowroot for corn free)
1 tsp vanilla powder or extract
Coating
1 bag enjoy life chocolate chips
1/4 cup coconut oil
Directions
Preheat oven to 350. Mix dry ingredients together, whisk until mixed. Then mix wet ingredients together until combined. Slowly add dry to wet just until combined. Spray 9x13 inch cake pan with coconut cooking spray or line with parchment. Bake 25-30 minutes until center is set. Cool & turn upside to release onto a cookie sheet lined with parchment
For filling. Scoop out the solid cream from the can only into a glass bowl. Whisk coconut milk with an electric hand or stand mixer. Mix in sugar & vanilla. Keep whisking until it gets thickened and fluffy like whipped cream. Return to fridge until you are ready to use it. It will get liquidy if you let it stay at room temp.
For coating: Place chips & coconut oil in a microwave safe bowl. Heat for 30 second intervals, stirring inbetween until it is melted and smooth.
To Assemble: Use a small round cookie cutter to cut the cake into circles. Make sure it is cool. For best result place them in the fridge or freezer for a few minutes so they are cool to the touch. Use a small paring knife and cut out a circle in the middle of the cakes. Then I used my finger to press around the inside of the hole to make it bigger inside for more cream mixture. Fill each of the holes with the cream mixture. Flatten out the top that you cut out and place back over. Then carefully dip the cake into the chocolate. I found it worked best to sit it in there and spoon it over the top and sides. Place back in the fridge to cool. Store in the fridge!