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!
It’s been said that breakfast is the most important meal of the day. And breakfast foods usually fall into the category of the least time consuming in terms of preparation in our house. Be it cereal, a cup of yogurt of a banana, sometimes a more substantial food like waffles is worth the few extra minutes. With so many gluten free products out there, it’s pretty easy to find a flour blend that will make some pretty good waffles in a short timeframe. Like lots of gluten free stuff, once you find the flour blends that provide the taste and textures you like, gluten free life isn’t so bad.. Continue Reading
Oh the stuff you can make with vegetables! Wraps are a great way to get extra veggies in your day and in some instances, enjoy them even more than ever. And, sometimes a wrap seems just better than bread because I don’t know about you, but I think GF bread can get a bit boring, or just takes a little too long to defrost when I’m hungry.
This is the third wrap recipe I’ve created this year (see the other recipes HERE). This gluten-grain-dairy-gum free recipe came about after trying a raw wrap made from zucchini of all things, while I was on a camping trip – the wrap itself tasted awesome, but it was the texture that I was not a fan of. Continue Reading
No longer a casualty of your gluten free lifestyle! Pizza Rolls are back, baby! Our family used to love these little gluten-filled gems – they were a snacking go-to back in the day because they were convenient and tasty. Because I haven’t had them in maybe a decade, I started getting that craving for an off limits food experience that couldn’t ever happen. You know how that goes, right? So I went to work on making these. The main flour used is cassava flour, and it is readily available in many healthy grocery stores or online. It’s really a great flour to have on hand if you’re gluten free and grain free. Continue Reading
I’m thinking of starting a new category for my blog called, “Foods You Wish Were GF, But Aren’t… But Now Are!” This one took several tries to get it right, thanks to some really tough criticism from my gluten eaters who pushed me to keep making it so it could be as close to perfect (and crispy) as possible. They are really easy to make, once you get the hang of it (I’ve included a visual guide below to show you the technique). Continue Reading
Cherry tomatoes are probably the easiest, most abundant tomato to grow at home. Our plants have been producing hoards of them this year, both red and golden varieties. Because I don’t like letting anything go to waste, we’ve been roasting them because I’m just not ready to do any canning. It takes about 15 minutes to prep them, then 45 minutes in the oven. Continue Reading
I’ve got to admit, I get a little motivated when I see cooking shows do stuff that is a challenge for gluten free. One of those recent things is grilled pizza. Have you ever seen where the chef takes some uncooked dough (with gluten) and tosses is on the grill and proceeds to make a yummy looking, bubbly dough pizza? The gluten free doughs I’ve made are more sticky than their gluten counterparts, so tossing it on the grill is basically a no-go. Continue Reading
Mmmm, potato salad! One of my favorite side dishes in the summer is my mom’s potato salad – the typical egg-based potato salad with lots of crunchy vegetables – which we make several times during the summer.
For this one, we did things a little different. As a celiac, I’ve been known to overdo certain recipes to the point I just can’t bring myself to eat it anymore – you know, you find something tasty and safe and just keep making and eating the same stuff for days. So, instead of overdoing my mom’s recipe, this salad came about.