Gluten-Free Menu Plan 3-22-14

Spring is finally here, but the weather is still cool enough for soup. And there are two great soups in this week’s menu. The potato chowder is just as delicious made with a milk substitute and my family really loves it. The beef and vegetable soup cooks in the crock pot, making the meat very tender.

So many of this week’s recipes lend themselves to being accompanied by a salad or fresh vegetables. That’s why I’ve chosen my red pepper hummus recipe as a side dish that can be used for dipping fresh veggies. It also makes a great afternoon snack.

This Week’s Recipes


  1. Keep up the great work!

  2. Mary Tramonti says:

    Could you please address those who also have a sensitivity to xanthan gum? Will substitution of another gum change the outcome’s consistency, color, taste, texture, etc? Do you have any recommendations for avoiding too much xanthan gum? Sorry if you’ve already addressed this, but I’m new to the GF world and learning as I go. Thank you!

    • You could try using guar gum. I’m sure there will be a slight difference, but probably not too much. Gums help gluten-free baked goods to hold together (something gluten does). You can try eliminating it, especially in smaller items such as cookies or muffins, if you don’t mind them falling apart.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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