Sensative skin?

Nope -- that's not food. It's soap, shampoo and conditioner. And, I don't mind a free ad for the small company -- Gluten-Free Savonnerie -- that makes this stuff. It's gluten-free. No soy, casein, peanuts, tree nuts, fragrance, and colorants. They're made in a dedicated gluten-free facility and tested.

One of the owners has celiac disease.

Anyway, I use the shampoo and conditioner on my girls, whose skin easily breaks out, and no problems. And, it works. Clean hair.

Order their products online (http://gfsoap.com) or via Miss Robens.

Eggless noodles

This is exciting, for me. These are noodles without egg, rice, corn, margarine or butter. And, they taste great! All store noodles either have rice or corn in them -- neither of which my kids can have right now. So, here's how:

Ingredients:
1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 egg sub (Ener-G egg replacer: 1 tbsp powder, 2 tbsp water)
2 tsp canola oil
10-15 tsp water

Sift dry ingredients into bowl. Important to get clumps out.

Mix egg and let sit 1 minute. Add oil. Then add to the flour mix.

Add water tsp at a time until dough is firm enough to roll without crumbling. It still will appear on the dry side. Let sit for 30 minutes under wax paper.

Lightly flour a board or table, roll dough out (you can do 2 pieces) as thin as possible. Let rest and dry, turning once, until dough feels like soft leather.

Trim uneven edges (I save trimmings to cook into other recipes).

You can cut this any way you want. I use a long flat knife to cut very thin slices about 4-6" long.

You can let these dry even more, freeze, or boil. I boil in salted water with 1-2 tsp canola oil.

After 8-10 minutes (depending on thickness), I drain, lightly salt and add seasoning, like Thyme. Or mix with a red sauce. I'll soon be posting a tomato-less spaghetti sauce that I promise is great.

Now, I won't try to fool you. These will not look like store noodles and that was a problem with my kids at first. It's been many months since they last had a noodle and this time, they polished off the plate. They had forgotten what store noodles looked like. Big hit!

Chocolate cake icing

This is an updated version of this icing recipe. I've found a version that works much better. I'm sure it'll continue to be a work in progress.

1 cup powdered sugar (if corn's an issue, make your own or buy corn-free)
1 tbsp carob powder (cocoa is fine)
1 tbsp organic Spectrum shortening
2 Ener-G egg subs (3 tbsp powder, 4 tbsp water)

Mix the sugar and carob well. Make the egg sub and let sit 2 minutes. Add all ingredients in bowl and blend with a mixer. Spread on cake!

And, just to be thorough, here's the old recipe version below:

This is a simple icing recipe. It's quick, easy and reliable.

And, there's no soy, dairy, gluten, tofu, shortening, margarine, etc. Just basic icing.

In the end, the icing is more of a liquid but after a few hours, turns into more of a harder icing shell -- not quite as hard as a candy shell, but just more solid.

Ingredients:
4 tbsp powdered sugar (I use Miss Robens corn starch-free)
2 tbsp carob powder
2 tbsp tapioca starch
1 tsp canola oil
water

Mix the dry ingredients well. Add the oil and stir well.

Add water 1 tbsp at a time until reaching a smooth, but not runny, consistency. If it's too runny, add tapioca starch. Too thick, add a little water. This is about enough to coat (1) 8x8 cake.