Missy Lapine, the world famous Sneaky Chef of Sneaky Chef cookbook fame — you know, the one who immortalized black bean brownies? — she loves us! It’s true!

See her review here

My daughter Emily can eat anything, buther little sister Sammy has severe food allergies and has a more restricted diet. As a mother, I’m always trying to (a) make sure Sammy doesn’t feel left out because Emily is eating something she can’t have and (b) cut down on doing double duty by making one thing both my girls can eat. That’s why these gluten-free flour and brownie mixes are in my pantry.

I would recommend these for any gluten-free family because it’s good enough that a non-gluten-free kid will eat it and not miss out on the regular stuff. And most importantly, it pays attention to health. So many gluten-free products are void of nutritional ingredients, but these mixes are made with brown rice flour which is very good for you.

I use the gluten-free all purpose flour to thicken sauces, soups and gravy. It’s also great for breading—just dip chicken tenders into the flour, then into an egg and my signature Orange Puree mixture (see recipe below), then into gluten-free breadcrumbs and bake. With the gluten-free seasoned flour, I like it in some of my non-gluten-free recipes from my upcoming book The Speedy Sneaky Chef. I use it for my panko meatballs, parmesan chicken fries or a shortcut shepherd’s pie—you can’t taste the difference! That’s what being “sneaky” is all about….it tastes too good to be healthy!


  • 1 medium sweet potato or yam, peeled and coarsely chopped
  • 3 medium to large carrots, peeled and sliced into thick chunks
  • 2 to 3 tablespoons water

Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful—if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids—a gigantic no-no for the Sneaky Chef.

Drain the carrots and sweet potatoes and put them in the food processor with 2 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.

This recipe makes about 2 cups of puree; double it if you want to store more. Orange Puree will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.