Gluten-Free Menu 3-25-12


Particularly on weekends people are coming and going at our house.  We often eat leftovers, and fend for ourselves.

Last Sunday I made these mini corn dog muffins because everyone was eating at different times.  They were easy for people to grab and reheat if necessary.  I tried using Applegate natural turkey hot dogs, but wasn’t terribly impressed.

chicken breast

I brined my chicken breasts before baking them this way.  I omit the Ranch dressing for my chicken to make it dairy free.

When I made lentils with bacon and mashed potatoes, I used red lentils and they turned to mush.  It still tasted good, though.

Tacos were a nice meal to have on a warm day, and they are pretty quick to make.

Friday night I had my monthly card game which means I’m out the door by 6:30 so I opted for cheeseburger fries instead of pizza.  I used a cheddar style goad cheese on mine.

Saturday is sometimes breakfast for dinner night here.  I had a new pancake mix to try out (you’ll be hearing about it in a week or two), and the pancakes were good.  I always add a protein to the meal such as sausage and usually fruit.  This week it was grapefruit.

We ate at a friend’s house one night.  That can be challenging at times as many of you know, but not in this case.  The wife (who did the cooking) is very familiar with gluten free.  Currently she and her kids are on the GAPS diet and at they are not eating gluten or dairy.  We had a nice dinner that included squash soup, salad, pork roast, and vegetables.

This week I baked muffins and hot cross buns.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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