This pudding recipe is so simple, and can be made with just a few ingredients.  Yet, the result is a decadently rich, dense, chocolate pudding that is reminiscent of the French dessert, Pot de Creme.  It will satisfy the most hardened chocoholic.  You can vary the flavor by adding peppermint or orange extracts.  Just remember that extracts are concentrated.  Add in small amounts (drops) until desired flavor is reached.  You can also use this recipe to make chocolate pudding pops!  Pour chocolate pudding into popsicle molds instead of ramekins.  Allow to cool, then freeze overnight.

Along with chicken, beef, and vegetable stocks, boxed soups are a staple in my allergen-free pantry.  They are great time savers, and add richness to dairy free chowders, cream sauces, and entrees.  For instance, I used a potato leek soup to create this thick, creamy version of the Italian pasta fagioli. 
Boxed soups are readily available in your local grocery stores.  Imagine and Pacific are two brands that  have used in my recipes.  When using cream soups, read the ingredients carefully, not all varieties are dairy or gluten free.

My family loves crab cakes.  Unfortunately, because of my child's allergies to wheat, eggs, and dairy, we could not serve them at home.  Most traditional crab cake recipes use eggs or mayonnaise as a binder, and bread or crackers for fillers.  

I developed this recipe because seafood is something my child can eat (thank goodness!), and I wanted us to enjoy this delicacy together.  Xanthum gum, brown rice flour, and potato starch replaced eggs to help bind the patties. Orgran gluten-free rice crumbs worked well for the filler.  Very little was used in this recipe.  I am a firm believer in more crab and less breading.  There is also minimal seasoning. I wanted to let the delicate, sweet flavor of the crab meat to come through.  A little lemon juice, egg-free tartar sauce, along with a side order of fries, you'll be transported back to a summer day at the shore!