Top Eight Free: Your Guide to Allergy-Free Eating

1 ½ cups spelt or kamut flour
1 cup sugar (or succanat)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon*
1/2 teaspoon ginger
1/4 teaspoon nutmeg*
¼ cup canola oil
1 cup minus 1 T water
2 tablespoons lemon juice
1 mashed ripe banana
Preheat oven to 350 degrees.   Line cupcake tins with papers or grease a 9 x 9 inch baking pan.  Mix dry ingredients [...]

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This cake made without eggs or milk is attributed to World War II rationing recipes.  Usually it is a chocolate cake made with baking soda and vinegar as the rising agent.  I’ve adapted it here for non-chocolate eaters.  It’s a good basic cake for birthday cake or cupcakes that will be frosted.   
1 ½ cups [...]

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1 ½ cups white sugar
1 cup soy-free, dairy-free shortening, softened until almost melted
1/3 – ½ cup warm water (test)
2 ¾ cups white spelt flour
4 teaspoons baking powder
2 teaspoons dried rosemary, crushed
Preheat oven to 325 degrees.  Line baking sheets with parchment paper. 
With an electric mixer, cream sugar and shortening together until fluffy.  Add rice milk [...]

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½ cup molasses
¼ cup unrefined sugar
3 tablespoons soy-free, dairy-free shortening
3 tablespoons rice milk (or water)
2 cups safe flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
(optional: ½ teaspoon cinnamon and ½ teaspoon nutmeg)
Additional 2 – 3 tablespoons water, if needed
Preheat the oven to 350 degrees.  Heat the molasses to the boiling point, then turn off [...]

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This recipe makes an old-fashioned gingerbread cake, dark, moist, and delicious.  Blackstrap molasses is too bitter for this cake, so stick with dark molasses.
¾ cup molasses
¼ cup succanat plus enough water that it make ¼ cup (measure)
½ c boiling water
5 tablespoons dairy-free, soy-free shortening
½ t salt
2 teaspoons ground ginger
1 teaspoon baking soda
2 cups spelt flour
Preheat [...]

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