Are you a fan of Shepherd’s Pie?
Delicious and hearty, this recipe is free from lots of allergens – no gluten, egg, gum or soy, and it can be made dairy free, too!. Thanks to Michelle at Totality Living Well for this recipe! It made its debut at the Knoxville Gluten Free and Allergen Free Wellness Event last weekend and of course was a huge hit!
Michelle and her husband Scott are always cooking up something amazingly tasty, clean and nutritious. You can get more recipes on their website. Just because we are gluten free doesn’t mean we have to sacrifice taste!
More options = more happiness (and this one is dairy free too)! Here is #6 in the Gluten Free Ravioli flavor options here at Gluten-Free-Way. When I was a kid, we basically had two choices for ravioli…cheese or beef. Just look at Chef Boyardee. No matter how many years go by being gluten free, I will always remember the tastes and textures of food from the past – even canned ravioli! No, these don’t taste like those at all, nor do they have any artificial ingredients. These resemble the frozen ones you boil in water. Continue Reading
I had the pleasure of working side-by-side with Michelle at Totality Living Well at the Gluten & Allergen Free Event in Knoxville, where we did a segment on fast and fun sweets. I demonstrated the ease of Snickerdoodle Cookie Dough and Michelle made this recipe to make sure we had all of the chocolate lovers covered. The addition of coffee and spices give these some incredible depth, and are a perfect fit for autumn! They are super-easy to make and free from gluten, grain, soy, gums and dairy (if you choose a DF chocolate). Yummy!
Cookie dough is a fantastic way to enjoy something sweet, and something perhaps a bit healthier than a store-bough treat laden with sugar, additives and gums. Like all of the cookie dough recipes on this blog, they are all gluten, grain, gum, soy, egg and dairy free. It takes about 5 minutes to assemble, then store in the fridge for a few days. Bake for 12 minutes or so, then let cool – they need a little time to set. Scroll down below the recipe and print a label for the lid of your storage container.
They are pretty nutrient dense, and could possibly double as a nutritious snack, or maybe even breakfast? Make them big or small and toss a spoonful of your favorite ice cream in between them! Just yummy!
This is perhaps one of the most allergen friendly recipes I make. Gluten, grain, egg, soy and dairy free (so long as you select a chocolate chip product that meets those requirements). With just a few minutes to mix up the dough, then under 15 minutes in the oven, you’ll have some yummy, soft chocolate chip cookies- just let them cool for several minutes before eating so they firm up. Use the dough in a few days. Continue Reading
I don’t know about you, but I’ve been known to get in a breakfast rut. And a lunch rut. Sometimes a dinner rut. Typical of my gluten free approach to food – when I find something I like, I have a tendency to eat it often, like everyday, for weeks on end until I get so bored with it, I need a long break. So goodbye eggs and salsa. I’ll see you again in several months. Hello, easy-to-make pumpkin spice coffee cake!
This recipe is reminiscent of what I remember as monkey bread. As a kid, we used to roll canned biscuit dough in cinnamon and sugar, slather it in melted butter, then presto! Out came a delicious cake that needed no knife and that we ate way too much of. This one is the same, except the dough had some yummy pumpkin, a bit more warmth than just cinnamon alone, and a honey vanilla butter for it all to bask in while in the oven. Dairy free? No problem! Just a quick substitution and you’re in on the yumminess! Continue Reading
What happens when you get a craving for something that brings back a memory and it has gluten in it? You find a way to make a gluten free version of it. I published a similar (paleo) version of this recipe a year or so ago, but when I decided to do something fun for Celiac Awareness Day 2018, I made a short, 3-ish minute video of this updated, easier version to show just how easy they are to make. (It’s on my youtube channel).
The only difference between the two recipes is the marshmallow, and the time it takes to make it. In the paleo version, the marshmallow is made from scratch and takes more time to do it. In this version, the marshmallow is easier and faster to make. And, if you prefer, you can use your favorite Gluten Free boxed cake mix, just make sure to adjust the ingredients for the filling and marshmallow, since this recipe makes 6 cakes, and the boxed mix likely makes more. Continue Reading
What comes to mind when you think of gluten free sandwich bread? Thick as a brick, dry and crumbly, can only be eaten toasted, expensive, or just plain yuck and something that was written off years ago. People always ask if I’ve ever come across a really good GF sandwich loaf recipe, which for years the answer was “nope,” until now!
I’ve been gluten free for so long now, I think I’ve developed an aversion to store bought loaf breads that crumble at the mere thought of a piece of turkey and some lettuce. Here’s a Gluten Free, Grain Free, Gum Free, Yeast Free, Soy Free and Dairy Free loaf bread (which can be made with dairy if you prefer). Continue Reading
Some people love white bread, others prefer a honey-wheat flavor. With that said, finding one that’s gluten free that you actually like is another story. Like the white bread recipe, this one stays together when you’re eating a sandwich. It’s also grain free, dairy free, yeast free and xanthan gum free! And the little extra sweetness makes for the perfect nut butter and jelly sandwich or some yummy French toast!
This recipe is the base for my Cinnamon Raisin Bread too! Note! No wheat was used to make this recipe!
If you like a visual on how it’s made, visit the gluten-free-way You Tube channel to see this short video that includes a fast and easy way to line a loaf pan with parchment! Continue Reading
Oh Joy! This recipe was super-approved in our house! It’s basically the Honey Un-Wheat Sandwich Loaf with tasty cinnamon-raisin-nut blend swirled throughout. We will slice it, then freeze it to keep it fresh. If you have leftovers, you can turn it into French toast in no time.
This recipe is not only gluten free, but grain free, xanthan gum free, yeast free, soy free and dairy free too, although you can make the dairy version if you are good with dairy.
I created a short video on how to make this, with a super quick instruction on how to line a loaf pan with parchment. Click here for a White Sandwich Loaf or a Honey Un-Wheat Loaf!